1½poundsassorted wild mushrooms cleaned and large mushrooms cut into pieces
Kosher salt and freshly ground black pepper
2bunches green onionssliced, divided use
1½cupsArborio rice
6cupsgluten-free chicken or vegetable brothheated
½cupParmesan cheese or dairy-free Parmesan substitute
Instructions
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Season with salt and pepper. Remove the mushrooms from the skillet and set aside.
Heat the remaining 2 tablespoons of oil over medium-high heat. Add the white parts of the green onions and cook for 2-3 minutes. Add the rice and cook, stirring for 3-4 minutes or until the rice is transparent. Add about 1 cup of warm broth and stir frequently until most of the broth is absorbed. Continue adding warm broth in the same manner, cooking and stirring until the liquid is absorbed, until all of the broth is used and the rice is tender and creamy. Stir in the reserved mushrooms and Parmesan cheese.
Stir in the green portion of the green onions and serve.