Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.
Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat.
When the rice is cooked stir in the mushroom mixture and Parmesan and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesey of Jose Martinez, Executive Chef, Maison Blanche
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