Ingredients
2
tablespoons butter or margarine
1
small onion, finely chopped (1/4 cup)
8
ounces wild or white mushrooms, sliced (2 1/2 cups)
1
cup uncooked Arborio or short-grain rice
1/2
cup freshly grated Parmesan cheese
2
cups chicken or vegetable broth
Preparation
Cook butter, onion and mushrooms in 10-inch skillet over medium-high heat 2 minutes or until onion is soft. Add rice; stir to coat with butter.
Stir in chicken broth.
Heat to boiling; stir once thoroughly and reduce heat to simmer. Cover; cook 20 to 25 minutes or until rice is almost tender and liquid is absorbed. Stir in cheese. Let stand covered 5 minutes.
