1¼ cup (113.5g) white button or portobello mushrooms, thinly sliced
1 shallot, diced
¾ cup Cambrooke Short Grain Rice
¼ cup dry white wine
salt & freshly ground black pepper to taste
2 Tbs butter
2 Tbs Cambrooke Cheddar Shredded Cheese
Heat 1 Tbs olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 Tbs olive oil to skillet, and stir in the shallots. Cook 1 minute. Add (dry) rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, and cheddar shreds. Season with salt and pepper to taste.
SUGGESTION: Wine can be substituted with additional broth or for an even creamier experience, substitute any amount of liquid broth or wine with full fat coconut milk!
Mushrooms can be replaced with any kind of vegetables of choice.