Step 1
Sauté the mushrooms
Ingredients
Sauté mushrooms in olive oil with salt and pepper to taste, then set aside.
Cook mode
Steps
Tap ingredients as you go
Step 2
Sweat the aromatics
Ingredients
Sweat the onion over medium heat, adding the garlic when the onion is almost translucent. Cook one minute more.
Step 3
Toast the rice
Ingredients
Add the rice and toast for one to two minutes.
Step 4
Deglaze with cider
Ingredients
Add the apple cider and stir constantly until the rice has absorbed almost all of it.
Step 5
Add stock gradually
Ingredients
Add a cup of mushroom stock at a time, stirring constantly and waiting until most of the stock is absorbed before adding the next cup.
Step 6
Check for doneness
After about four cups of stock, begin tasting for completion. The rice should be firm but not crunchy.
Step 7
Finish with parmesan
Ingredients
Vigorously mix in grated parmesan to taste.
Step 8
Serve
Ingredients
Serve with the reserved mushrooms, sliced green onion, and extra grated parmesan on top.
Cooks
- ari20 days ago
So good. Made 3 large servings. Mixed the mushrooms in as well as a whole box of chives, and used 1 block of beechers.
Next time: Nothing. Perfect.