- 1 tbsp olive oil
- 1 medium/large onion
- 1 clove garlic (crushed)
- 2 cups sliced mushrooms
- 1.5 cups milk
- 1 cup rice
- 5 cups chicken broth
- 1.25 cups fresh grated parmesan or asiago
- Heat olive oil and sautee onion and garlic. Add mushrooms, reduce heat to low and cook until mushrooms are soft
- Pour milk into skillet and stir in rice. Heat to a simmer, stir chicken broth into rice one cup at a time until absorbed
- When rice is done, add butter and cheese, stir in, and serve hot