Used in risotto, Arborio is
a white, pearly-looking, short grained Italian rice
1 c. Arborio rice
2 1/2 c water
1 c. onion chopped
1 clove garlic crushed
1 c. sliced fresh mushrooms
1 t. sea salt
2 1/2 c. water
1 T chicken broth
1 c. canned tomatoes & juice
1/2 c. parmesan cheese
Combine water and rice in pan and bring to boil. Boil 5
min. and drain.
Melt butter in skillet, and saute rice, onions, garlic, and
mushrooms until butter absorbed.
Drain tomato juice into rice.
tomatoes by hand and add to skillet with stock and seasoning.
to boil, and cook uncovered over low heat about until liquid is absorbed.
Sprinkle with parmesan and serve.