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- 1 Tbsp olive oil
- 1 medium/large onion
- 2 cups sliced mushrooms
- 1 clove garlic
- 1.5 cups milk
- 1 cup rice
- 5 cups chicken broth
- 1 tsp butter
- 1.25 cups cheese (parmesan and asiago)
- Heat olive oil and sauteé onion and garlic.
- Add mushrooms, reduce heat to low, and cook till mushrooms are
soft.
- Pour milk into skillet, and stir in rice. Heat to a simmer.
- Stir chicken broth into rice one cup at a time until absorbed.
- When rice is done, add butter and cheese, stir in, and serve hot.