- 6 cups chicken or vegetable broth, divided
- 1 to 2 lb. mushrooms
- 2-3 shallots, roughly diced
- 1½ cup Arborio rice
- ½ cup dry white wine or cooking wine
- 3 Tbsp. parsley of your choice or chives, chopped
- ½ tsp. Johnny’s Seasoning Salt
- 1 tsp. Johnny’s Seasoned Pepper
- 4 Tbsp. butter
- ¼ cup freshly grated parmesan cheese
- In a saucepan, warm the broth over medium heat.
- Heat a large cast-iron or non-stick skillet to high heat. Add mushrooms to dry skillet and stir as the mushrooms release their juices.
- Turn heat to medium-high and continue to stir until juice starts to be absorbed and mushrooms are browned.
- Sprinkle with a dash of salt and continue cooking until the rest of the liquid is absorbed, about 1 minute.
- Remove mushrooms and set aside.
- Reduce heat to medium and add 1 tablespoon olive oil.
- Stir in the shallots.
- Cook about 1 minute or until shallots begin to soften.
- Add rice, stirring to coat with oil, about 2 minutes.
- Pour in the wine, stirring constantly until the wine is fully absorbed.
- Return heat to medium-high and using a mug or measuring cup add between ½-3/4 cup broth to the rice, and stir until the broth is absorbed.
- Continue adding the hot broth one scoopful at a time, stirring continuously, making sure the liquid becomes absorbed before adding more broth.
- When almost all the broth is added, begin turning the heat down to medium if necessary.
- After about 20 minutes, the rice will be al dente.
- Turn off the heat and stir in the mushrooms.
- Season Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
- Add the butter, parsley or chives and parmesan.