Ingredients

  • 1/2 cup arborio rice
  • 1/3 cup white wine of your choice
  • 1-2 handfuls of mushrooms of your choice, we used shiitake and oyster mushrooms
  • 2-2 1/2 cups of boiled chicken or vegetable stock
  • 4 tbsp butter
  • 1/2 cup of diced onion
  • 1/2 grated parmesan
  • 1 handful of finely chopped parsley

Method

  1. Melt 1 tbsp of butter in your Bella non-stick pan on medium to low heat.
  2. Add in onions and rice, cook for about 1 min or until onions are translucent and rice starts to gets slightly toasted.
  3. Deglaze your pan with white wine and stir rapidly.
  4. Once all of the wine has been absorbed into the rice, add your stock 1/4 cup at a time while continuing to stir consistently. 
  5. In a separate pan, sautée your mushrooms in 1 tbsp of butter and set aside the liquids, if any.
  6. Add your mushrooms and any mushroom liquids once your stock has almost entirely been absorbed into the rice.
  7. Fold in 2 tbsp of butter and parmesan.
  8. Finish with parsley, extra parm and serve immediately.