Measurements

• 1 1
• 8 oz Mushrooms
• 1 Onion
• 2 cloves Garlic
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1/2 cup Parmesan Cheese, grated
• 4 cups Chicken Stock
• 1/2 cup White Wine
• Salt, to taste
• Black Pepper, to taste
• 2 tbsp Parsley

Preparation Method

• Heat chicken stock in a saucepan and keep warm.
• In a large pan, heat olive oil and 1 tbsp butter over medium heat.
• Add onions and garlic, sauté until translucent.
• Add mushrooms, cook until soft.
• Stir in Arborio rice, cook for 1-2 minutes until lightly toasted.
• Pour in white wine, stir until absorbed.
• Add warm chicken stock, one ladle at a time, stirring constantly.
• Allow each ladle to be absorbed before adding the next.
• Continue until rice is creamy and al dente, about 18-20 minutes.
• Stir in remaining butter and Parmesan cheese.
• Season with salt and black pepper to taste.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.