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* 1 small onion * 2 cloves garlic * 1/2 lb. baby portobello (crimini) mushrooms * 1 T. olive oil * 2 T. butter * 1/2 t. salt * 1/4 t. pepper * 2 c. medium-grain rice * 5 c. beef stock * Additional salt and pepper, to taste * 2 T. grated Parmesan cheese Dice onion and mince garlic. Place in a baggie or bowl and refrigerate until using. Slice mushrooms and place in a separate container; refrigerate until using. Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic and cook for 3 minutes. Add mushrooms and cook another 3 minutes. Stir in rice and continue cooking for another 3 minutes. Season with 1/2 t. salt and 1/4 t. pepper. Slowly pour in beef stock while constantly stirring. Reduce heat to medium. Continue cooking for 20-25 minutes, until creamy and rice is tender, stirring well at least every 3-5 minutes. Season to taste with additional salt and pepper. Sprinkle with grated Parmesan cheese before serving. |