Mushroom & Swiss Rice

1. 1

   Saute mushrooms in butter in a medium saute pan until they shrink, about 5 minutes.

2. 2

   Add onions and cook until they soften (3 minutes).

3. 3

   Add garlic and cook until fragrant (2 minutes).

4. 4

   Add sherry and let it reduce slightly (2 minutes).

5. 5

   Taste for seasoning and add salt and pepper.

6. 6

   Add rice and toast, stirring for two minutes.

7. 7

   Transfer mixture to a pot suitable for cooking rice with a tight-fitting lid and add 2 cups chicken broth.

8. 8

   Bring to boil and then simmer for 12 minutes (or until rice is cooked).

9. 9

   When rice is fullly cooked, add cheese and stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.