2 tsp olive oil
1 clove garlic, minced or pressed
1 cup coarsely chopped onion
1 cup short-grain white rice (such as arborio or pearl)
2 1/4 cups regular-strength chicken broth
1/2 pound mushrooms, rinsed, drained and thinly sliced
1/4 cup grated Parmesan cheese
2 Tbsp dry white wine
Parsley sprigs
In a 10- to 12-inch pan over medium heat, combine oil, garlic, and onion; stir often until limp, about 5 minutes. Add rice; stir until grains are opaque, 3 to 4 minutes.
Mix broth and mushrooms into pan. Bring to a boil on high heat, stirring often. Reduce heat; simmer, uncovered, until rice is tender and most of the liquid is absorbed, about 25 minutes; stir occasionally, oftener as mixture thickens.
Remove rice from heat; mix in cheese and wine. Pour into a serving dish and garnish parsley.
Serves 4 to 6.
