This recipe was originally published in the ‘2022 Local Food Guide for Michigan’
- 6 oz. chestnut mushrooms, sliced
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp lemon juice
- 2 tsp fresh thyme
- ½ cup white wine
- 1 cup Arborio rice
- 4 cups chicken or veggie stock
- ¼ cup Parmesan cheese, shredded
- 1 Tbsp fresh parsley, finely chopped
Heat stock in a saucepan and keep warm over low heat.
In a large skillet on medium, sauté mushrooms, onion and garlic in a little oil or butter until onions are translucent, about 5 minutes.
Add lemon juice, thyme and white wine, and reduce for 5 minutes. Add Arborio rice to the pan and cook while stirring regularly for about 1 minute.
Stirring constantly, add the stock ½ cup at a time, letting the liquid becomes absorbed by the rice between additions.
Serve and garnish with parsley and Parmesan.
Amy Bachuber is from Superior Mycology of Houghton, MI