A classic & delicious main dish

INGREDIENTS

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 garlic cloves, finely minced
• 1/2 teaspoon Italian seasoning
• 1/2 cup cooking wine, white
• 1 cup Arborio rice
• 1 can (4oz) Giorgio®, Pennsylvania Dutchman® or Brandywine® Whole Sliced Canned Mushrooms, drained
• 4 cups hot vegetable stock
• 1/3 cup parmesan cheese
• Salt and pepper to taste
• fresh chopped parsley for garnish

DIRECTIONS

1. Bring broth to a simmer over medium-high heat. Reduce heat to low, cover, and let heat.
2. Heat a large skillet over medium heat, add the butter and olive oil
3. Once the butter is melted, add the onion and sauté until the onion is soft and translucent
4. Reduce the heat to medium-low
5. Add rice, garlic, seasoning, salt and pepper and sauté for 1 min
6. Pour the wine and let cook, stirring constantly, until it has mostly been absorbed into rice
7. Stir in the mushrooms
8. Pour in 1 cup of hot broth then cook rice, stirring frequently and waiting until the broth is absorbed by the rice  until you add another 1 cup
9. Continue cooking rice and stirring frequently,
10. Repeat the process above until all the broth has been added and absorbed by the rice.