Cajun Country Rice, medium grain
dry white wine
freshly ground pepper,
finely chopped chives
freshly grated parmesan cheese
In a saucepan, warm the broth on a low heat.
Warm 3 tbsp olive oil in a large surface saucepan over medium-high heat, and stir in the mushrooms. Cook until they are soft, about 5 minutes.
Remove mushrooms and liquid from the pan, and set aside.
Add 3 tbsp olive oil to the pan, and stir in diced onion. Cook until onion starts to become translucent, then add in the rice, stirring to coat in the oil.
When rice is pale and golden, pour in the wine and stir until fully absorbed.
Add ½ - 1 cup heated broth and stir until absorbed.
Repeat step 6 until all broth is used.
Continue stirring until rice is al dente, about 15-20 minutes.
Put mushrooms back into the pan with their liquid, butter, chives and parmesan.
November 20, 2020 (https://cajuncountryrice.com/recipes/mushroom-risotto/)