375 ml uncooked arborio rice or short grain rice 1 1/2 cup
50 ml butter 1/4 cup
250 ml fresh button mushrooms 1 cup
12 small white boiling onions, peeled & halved 12
1 medium sweet onion, cut into 8 wedges
2 garlic cloves, minced
425 ml vegetable broth 1 3/4 cup
175 ml parmesan cheese, shredded 3/4 cup
In a medium saucepan, combine 3 cups (750 ml) water and 1/2 teaspoon (2 ml) salt. Bring to boiling. Remove from heat, stir in rice. Cover and let stand for 30 minutes, drain. Rinse with cold water, drain.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add one-third of mushrooms. Cook and stir for 4 to 5 minutes or until tender. Remove mushrooms from skillet, set aside. Add remaining mushrooms, boiling onions, sweet onion and garlic to hot skillet. Cook and stir until vegetables are tender. Reduce heat to medium and add rice. Cook and stir for 4 to 5 minutes or until rice is golden. Carefully stir in vegetable broth. Bring to boil. Transfer mixture to casserole dish.
Bake, covered, in preheated 325 F (160 C) oven for 25 to 30 minutes or until rice is tender and liquid is absorbed. Fluff with fork. Stir in 2/3 cup (150 ml) of cheese. Sprinkle with remaining cheese and reserved mushrooms. Bake, uncovered, about 5 minutes or until cheese is melted and lightly brown.
Serves: 6