1 tablespoon Butter
1 tablespoon Garlic, finely minced
1 cup Onion(s), diced
1/2 cup Carrot(s), diced
2 cups Mushrooms, fresh, chopped
2 cups Rice
5 cup Chicken stock
1 tablespoon Sherry, dry
1 1/2 cups White wine, dry
1/2 cup Roma Tomatoes
1 teaspoon Thyme, fresh
Salt and pepper to taste
For this recipe, use a variety of fresh ‘shrooms.. I have used crimini, shiitake, button, ports and any other combination of fresh, wild mushrooms.
Melt butter in large saute pan, add garlic and saute for about a minute. Add onions and carrots and saute for another minute.
Add the mushrooms and saute for about 5 minutes or until they are cooked through.
Add the dry rice slowly stirring constantly. Saute until the grains are opaque.
In a separate sauce pan, heat your chicken stock and keep warm.
To the rice mixture, add the sherry and white wine and cook until they are absorbed.
Add your heated stock 1 ladle at a time until it is absorbed. The rice will begin to release starch which will make it creamy. Continue to cook until the rice is tender and creamy.
Remove from the heat and add your diced Roma tomatoes, tyme and salt and pepper.