Ingredients
-
3 tablespoons butter
-
3 cups diced mushrooms
-
salt to taste
-
½ yellow onion, diced
-
ground black pepper to taste
-
1 pinch cayenne pepper
-
1 cup carnaroli rice
-
2 cups chicken broth, divided
-
½ cup heavy whipping cream
-
½ cup chicken broth
-
2 tablespoons heavy whipping cream
-
½ cup finely grated Parmigiano-Reggiano cheese
-
2 tablespoons chopped fresh chives
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
-
Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
-
Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
-
Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
-
Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
-
Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
-
Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
-
Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
-
Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.
Recipe Tip
You can substitute 1 cup Arborio rice for the carnaroli.
Nutrition Facts (per serving)
480 | Calories |
26g | Fat |
51g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 480 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 16g | 79% |
Cholesterol 86mg | 29% |
Sodium 998mg | 43% |
Total Carbohydrate 51g | 19% |
Dietary Fiber 2g | 5% |
Total Sugars 2g | |
Protein 11g | 22% |
Vitamin C 3mg | 4% |
Calcium 145mg | 11% |
Iron 1mg | 6% |
Potassium 239mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.