Heat 2 tbsp of oil in a pan over medium heat. Add garlic and mushrooms and cook for up to 6 minutes or until soft. Remove from heat and set aside. You will add them to the finished rice. This is also a great time to warm your broth. I like to simmer mine in a saucepan until I’m ready to use it.
Add the remaining oil or butter and onions to a saucepan and cook until they are tender. Add rice to the pan with cooked onions and cook until the rice has lightly browned. Be sure to stir occasionally as it browns. This shouldn’t take more than 6 minutes.
Add wine and cook until it has evaporated. It is important to continue stirring the rice while the wine is being absorbed.
Add 1/2 cup of the warmed broth one at a time and stir until it is absorbed. The idea is to let the rice absorb the liquids slowly in order to successfully cook. Repeat this process until you’ve finished all of the broth or your rice is soft to your preference. This should take 20 to 23 minutes.
Add and stir in mushrooms and garlic cooked earlier. Don’t forget to add any extra juices from the mushrooms, we want all of the flavors!
Top with chopped parsley and parmesan cheese if you’d like. Serve warm and don’t forget to share your pics with me on Instagram! @elle.thefoodie