Ingredients
- 4 and 1/2-cups to 5 cups of chicken broth (keeping it warm)Â
- 1 medium onion finely chopped
- 8 oz. baby bell’s mushrooms, roughly chopped
- 2 cups Italian rice( Abrorio rice)
- olive oil to coat the bottom of a heavy sauce pan with sides.
- 1 glob- about 1/4 cup Earth Balance Spread (you can use butter)Â
- salt and pepper to taste.
- 1/2 cup Parmesan cheese( optional)Â
How to make it
- Place a heavy pan over medium heat
- Put enough oil in the pan to cover the bottom, add half the Earth Balance or butter
- Saute the onion until translucent
- Add the mushrooms and continue cooking for another 2-3 minutes
- Add the rice mixing and turning until the grains are glossy( i use a wooden spoon)
- Add 3 ladles of the warm broth, this will steam and mostly evaporate
- Continue stirring
- Add more broth a little at a time to keep the rice moist
- Keep doing this until the rice is al dente(Firm/tender) about 20 minutes
- Remove from heat and add / stir the rest of the Earth Balance or butter add the Parm if desired and serve hot.
- *FOOtNOTES*
- I like to have more broth then needed, as i would rather have to much then not enough. make sure the broth is kept quite warm. The Italian rice is a must as the other rice swell and gets mushy. I like using a wooden spoon when making this. You can use this as a appy. or a meal with some good crusty bread. I use Earth Balance as it is lactose, gluten and soy free. This doubles nicely but does not freeze well.