Ingredients
2 large sweet onions - diced
1 lb baby portabella mushrooms/stemmed and sliced thin
Chopped garlic - 2-3 cloves
Olive oil
Thyme - 2-3 T fresh or dried
2 cups Arborio rice
4 cups home made turkey stock
2 cups chicken stock/boullion
1 1/2 cups light dry wine - Pinot Grigio (?)
1 cup Parmesan Cheese
Preparation
Place stock and boullion in sauce pan - bring to a boil and reduce to a simmer
Saute onions in pan with high sides until soft. Add garlic and mushrooms - saute until mushrooms are brown - remove from pan and set aside
Add rice to pan and ladle about 1 cup stock to pan, stirring to loosen browned bits at the bottom of the pan. Continuously stirring, add stock/wine to rice each time liquid is almost absorbed until rice is al dente.
Return mushroom/onion mixture to the pan. Stir in Parmesan - serve
