Serves 8
- Ingredients:
- 1 head – garlic
- 2 1/2 tspn – olive oil
- 3 1/2 cups – chicken broth
- 5 cups – water
- 1 onion – chopped
- 8 oz – mushrooms, sliced
- Salt & Black pepper – to taste
- 2 1/2 cups- rice, long grain (uncooked)
- 2 TBSP – butter
- 1/2 cup – Parmesan Cheese (grated)
Preheat the oven to 375°F. Slice the top off the head of garlic and place it on a large square of aluminum foil. Drizzle 1 tspn olive oil over the exposed cloves and wrap the foil around the garlic. Roast until it is soft, about 50-60 minutes. Remove from the oven and let it cool.
Over low heat, pour the broth and water into a saucepan. Bring to a simmer.
In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and sauté for 3 minutes. Add the mushrooms, season with salt & pepper to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast. Add 2 ladles of the hot broth to the pan and gently stir the rice. Cook unitl most of the liquid has been absorbed. Adjust the heat so the pan is gently bubbling. Cntinue adding the broth and stirring until all the broth is used and the rice is cooked, about 20-25 minutes.
Stir in the butter, Parmesan cheese and Garlic pulp (squeezing the individual cloves through the cut top into the mixture). Cover for 2 minutes before transferring to a serving dish.