Ingredients :
- 1/4 cup olive oil
- 2 tablespoons fresh parsley chopped, plus more for garnish, optional
- 4 cloves garlic minced
- 2 scallions sliced
- 1 cup Arborio rice uncooked
- 16 ounces mushrooms thinly sliced
- 3 1/2 cups chicken broth or vegetable broth, warmed
- 1/2 cup freshly grated Parmesan cheese or shredded
- 1 tablespoon balsamic vinegar
- Salt and freshly ground black pepper
Directions :
- In a large skillet over medium heat, heat oil until shimmering. Add parsley, garlic, and scallions and cook until tender, about 1-2 minutes.
- Stir in rice and cook until the edges are translucent, about 3 minutes. Stir in porcini, shiitake, and cremini mushrooms. Cook until mushrooms are tender, about 3 minutes.
- Reduce heat to medium and stir in 1 cup broth. Cook uncovered, stirring frequently, scraping browned bits from bottom of the pan, until liquid is absorbed, about 5 minutes.
- Stir in remaining broth, ½ cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is tender and mixture is moist.
- Stir in cheese and vinegar and season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Garnish with minced fresh parsley.
