Cooking Our Way

2 lg. Portobello mushrooms, cubed
½ c. red wine (merlot)
1 sm. Onion chopped
1 ½ cups Arborio rice
2 cloves garlic, minced
6 cups chicken broth
salt and pepper to taste
1/3 c. parmesan cheese
4 Tbsp. Olive oil
2 Tbsp. Butter

Cook mushrooms, onion, garlic, salt and pepper in 2 Tbsp. Olive oil until almost tender.  Add red wine and cook quickly until most of the liquid has reduced.  Set aside.

Start heating Chicken broth.  Heat 2 Tbsp. Olive oil and add rice.  Stir together until rice turns white and absorbs the oil.  Begin adding broth.  Add the mushrooms and any liquid accumulated.  Continue adding broth as needed and stir often until rice is done—about twenty to twenty five minutes. Remove from heat and stir in cheese and butter.  (I sometimes add about ½ cup green peas during the last few minutes of cooking)