From the kitchen of New York Newsday.
Makes 2 servings
- 2 tablespoons olive oil, divided
- 1 shallot, chopped
- 4 to 5 ounces mushrooms, sliced
- ¾ cup arborio rice
- ½ cup white wine
- 3 to 3 ½ cups simmering chicken, beef or vegetable stock, divided
- 2 tablespoons chopped parsley
- 1/3 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
- Heat 1 tablespoon olive oil in a deep, heatproof cooking vessel.
- Add the shallot and mushrooms and cook over moderate heat, stirring occasionally, 3 to 4 minutes, or until they have softened and the pan juices have evaporated. Dish out and set aside.
- Heat remaining olive oil in pan. Stir in rice; cook 1 minute. Pour in wine and ½ cup simmering stock. Cook over moderate heat, stirring constantly with a wooden spoon, until the liquid has been absorbed.
- Add remaining stock, ½ cup at a time, stirring after each addition until the liquid has been absorbed. The rice is ready when the grains are soft and the mixture is creamy, about 25 minutes.
- Stir in mushroom mixture, parsley and Parmesan cheese. Taste for seasoning and add salt and pepper.