40 Mins

• 8 oz Portobello Mushrooms, thinly sliced
• 2 Tbsp Olive Oil
• 1 Small Onion, chopped
• 1 Garlic Clove, minced
• 1 tsp Finely Chopped Rosemary (optional)
• 1/2 cup Arborio Rice
• 1/4 cup White Wine
• 1 ½ -2 cups Chicken or Vegetable Broth
• 1/4 cup Freshly Grated Parmesan Cheese
• Sea Salt and Pepper

In a small pot, heat stock. Keep it at low heat, but not simmering.

In a medium pot, heat olive oil over medium heat. Add onions and cook, stirring often, until softened and translucent. Stir in garlic and rosemary. Cook 1 minute, until fragrant. Add mushrooms and cook until they soften and darken in color. Stir in rice and cook until translucent. While stirring continuously, pour in wine. Cook until liquid disappears, then add warm stock, 1/2 cup at a time, waiting until stock is reduced and thickened before adding more. Stir constantly 15-20 minutes, until rice is tender.

Remove from heat and stir in Parmesan. Season with sea salt and pepper, to taste; and serve immediately.