Ingredients

• 6 cups Chicken Broth

• 3 tablespoons Olive Oil

• 2 pounds Mushrooms (Sliced)

• 1 Onion (chopped)

• 3 cloves Garlic (minced)

• 1 1/2 cups Arborio Rice

• 1/2 cup Dry White Wine

• 4 tablespoons butter

• 1/3 cup Parmesan Cheese

• 3 tablespoons Chives (chopped)

• Salt and Pepper

Instructions

1. In a pot, heat 6 cups of chicken broth to a simmer

2. In a large pot, heat two tablespoons of oil over medium heat

3. Add mushrooms and cook for 3-5 minutes

4. Remove mushrooms and liquid and set aside

5. add remaining oil

6. Add onions and cook for a couple minutes

7. Add the rice and garlic and stir continuously to coat each grain with the oil, cook for another minute or so

8. Deglaze the pan with the white wine and stir continuously

9. Once the moisture has evaporated, add one cup of the heated chicken broth - continue stirring until the moisture has evaporated

   1. Repeat until all of the broth as been added

10. Add the mushrooms and juices back in, along with the butter and Parmesan, stir until the moisture has evaporated out

11. Turn the heat off, add the chives, salt, and pepper

12. Eat!