INGREDIENTS:
2 Tbsp EVOO
3 Tbsp butter, unsalted
1 medium yellow onion, diced
6 cloves black garlic, chopped
1 ¼ cup shiitake mushrooms, chopped
1 ½ cup Arborio rice
1 ¼ cup dry white wine
4 cup chicken or vegetable stock
½ bunch parsley, chopped
¼ cup pecorino romano cheese
PROCESS:
Heat the EVOO and 2 Tbsp butter in a sauté pan over medium heat, add onion and cook till translucent, approx. 4-5 minutes
Roughly chop the black garlic and add it, cook additional 2-3 minutes
Add the mushrooms and ½ Tbsp Florida Pure Rosemary Infused Sea Salt and mix. Cook additional 4-5 minutes
Add the Arborio rice, remaining butter, and stir to coat
Add wine and cook until alcohol has evaporated, stirring often
Gradually add stock 1 cup at a time, letting the liquid absorb for 18-20 minutes until rice is creamy and soft
Remove from heat and add remaining sea salt.
Add half the amount of cheese and parsley and mix
Use the remaining cheese and parsley to garnish
Enjoy!
