“My spells… I remember! I remember all of them!”
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 yellow onion, quartered lengthwise and sliced crosswise (about 2 cups)
- 1 lb. uncooked Arborio rice (about 2¾ cups)
- 1 8-oz. package of crimini mushrooms, stems removed, washed and sliced (about 3 cups)
- About ½ bottle of white wine, such as Pinot Grigio (1½ cups)
- 2 tablespoons chopped fresh sage
- 6 cups chicken or vegetable broth
- 3 oz. freshly grated Parmigiano-Reggiano cheese (about 1 cup)
- Salt and freshly-ground pepper, to taste
Melt the butter with the olive oil in a large skillet or saucepan over medium-high heat. Add the onions and sauté, stirring frequently, until golden, about 10-15 minutes. Add the rice and mushrooms and stir until rice is well-coated, about 2 minutes. Add the wine and stir until it is absorbed, about 5 minutes.
Microwave the broth until hot. Add 1 cup of broth to the skillet with the chopped sage. Adjust the heat under the rice to a simmer, if needed, so that the liquid bubbles and is absorbed slowly. Stir until the liquid is absorbed. Continue cooking, adding the broth 1 cup at a time and stirring almost constantly, for about 20 minutes, until the rice is just tender to the bite but slightly firm in the center and looks creamy.
Add the cheese and season with salt and pepper. Stir to mix well. Divide into 8 bowls.
Per serving: 361 calories, 10.6 g. fat, 4.7 g. saturated fat, 0.5 g. poly. fat, 3.2 g. mono. fat, 15.5 mg. cholesterol, 524.2 mg. sodium (this will be less if you use homemade chicken stock instead of storebought), 181.9 mg. potassium, 56 g. carbohydrates, 0.8 g. fiber, 9.5 g. protein, vitamin A 5%, vitamin C 4%, calcium 14%, iron 5%