Print This Recipe Written by Chacha on Jan 18th, 2016 in Chicken broth, Mushrooms, Onions, Recipe, Rice, Side Dishes, Wine | No Comments

Servings: 4 to 6


  • 4 tablespoons unsalted butter
  • 3 cloves garlic, smashed, peeled, and finely minced
  • 1 small yellow onion, finely minced
  • 1/2 pound white mushrooms, sliced
  • 2 cups white long-grain rice
  • 1/2 cup good-quality white wine
  • 2 1/2 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper
  • Chopped fresh parsley (leaves only), for garnishing

Special equipment

  • A medium saucepan with a tight-fitting lid


Melt the butter in the saucepan over medium-high heat. Stir in the onion and cook for 2 minutes. Add the mushrooms and season well with salt and pepper. Cook, about 5 minutes.

Add the rice and stir to coat. Add the wine and stir well to incorporate any caramelized bits off the bottom of the saucepan. Add the chicken broth, 1 teaspoon salt and stir. Bring to a simmer. Taste for seasoning. Adjust if necessary. Cover the rice (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) Reduce the heat to the lowest point possible and cook for 20 minutes.

Turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl. Sprinkle with the chopped parsley and serve.

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