I love rice, and I love mushrooms. This dish is a very simple take on the fancier Risottos you can get in most higher end restaurants. Risotto calls for Arborio rice, but I used Calrose rice, the Egyptian staple and easier to find version! Use the recipe as a guideline to make your own version with your favorite flavors. I also love adding grated carrots and frozen peas for a more colorful dish. What is your favorite Risotto flavor?
1 cup Calrose Rice
4 cups Vegetable Broth (or any other kind of broth or water)
1 Whole Onion, Diced
2 cups Sliced Mushrooms
1/2 cup grated Parmesan Cheese
Salt and Pepper
2 Tbsp Butter
Saute onions and mushroom with salt in the butter until soft and the onions are translucent. Add in the rice, and stir until coated. Add in the broth, lower heat and stir. Add in the pepper and continue stirring on and off for 20 mins. Add in the cheese right before serving. Viola!