*Note: This recipe will serve 4 as a side, or two as a main dish. You can substitute vegetable stock to make a rich and satisfying vegetarian meal.
3 tablespoons butter
2 cups chicken stock
1 clove garlic, minced
3 tablespoons onion, finely chopped
1/2 cup diced cremini mushrooms
1 cup arborio rice
1/4 chopped parsley
First, place your stock in a saucepan to warm (medium/low heat), and melt your butter in a large skillet (med- med/high).
When butter is melted, add your onions and garlic; saute until translucent.
Add rice to vegetables. Saute until slightly toasted, about two minutes.
Begin to add stock one ladle at a time. Stir constantly. Allow stock to absorb before adding your next ladle. Continue until all or most of the stock is gone. Rice should have a slight bite in the middle. Remove from heat; stir in parsley, and enjoy!