Pretty basic and easy stuff. Sautéed mushrooms for about ten minutes with garlic, thyme, and parsley. Removed from pan and deglazed with sautéing onions and celery, added the rice to toast- then some white wine. We had chardonnay in the house and it worked well. Then began ladling in beef stock every couple minutes- finished with butter, parmesan, and more parsley and added the mushrooms back in. Excellent dinner!
by Barbecuequeen23