Ingredients
Scale
- 4 cups chicken broth or chicken stock (32 oz. carton)
- 1 cup arborio rice
- 1/4 cup white wine (such as pinot grigio)
- 4 oz fontina cheese, shredded or grated
- 2 cups baby bella or button mushrooms, chopped ((about 9 – 10 Mushrooms))
- 1 cup yellow or white onion, chopped
- 4 garlic cloves, minced
- 1 tbsp olive oil
Instructions
- In a medium sauce pan, heat the chicken broth to a low boil and set aside.
- Heat a deep skillet or saute pan over medium heat.
- Add olive oil, minced garlic, chopped onions and chopped mushrooms, cook until onions are soft about 2 – 3 minutes.
- Stir in rice and cook for 2 minutes to let it absorb the flavors.
- Stir in the white wine and cook until absorbed, about 2 minutes.
- Add one cup of hot broth to the rice, stir and cook until the broth is absorbed, about 2 – 3 minutes.
- Continue adding one cup of broth at a time and stirring until absorbed.
- After all the broth is added and absorbed, remove from heat and stir in the fontina.
- Serve immediately!
- Enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: Italian