Ingredients
- 2 tbsp butter
- 1 pound mushrooms, sliced
- 1 tbsp butter
- 1 sweet onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, chopped
- 1 tsp thyme, chopped
- 6 cups chicken stock
- 1 cup wild rice
- 1 1/2 cups chicken, cooked and diced
- 1 cup heavy cream
- 1 cup parmigiano reggiano, shredded
- Salt & pepper to taste
- Parsley, for garnish
Instructions
- Melt 2 tbsp of butter in a pan over medium heat, add the mushrooms, and cook until the mushroom liquid has evaporated, about 10-15 minutes. Set aside.
- Melt 1 tbsp of butter in same pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
- Add the garlic and thyme and cook until fragrant, about 1 minute.
- Add the broth, rice, and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes.
- Stir in the cream, add the parmigiano and season with salt and pepper to taste.
- Garnish with parsley, serve, and enjoy!