4 tablespoons olive oil
5 cloves garlic, chopped
3 cups arborio rice
1 cup white wine
2 tablespoons balsamic vinegar
7 cups vegetable broth, divided (I use organic)
1 cup brown mushrooms (I use organic)
1 cup portobello mushrooms (I use organic)
salt and pepper, to taste
thyme, to taste
1. Heat olive oil and garlic in a large saucepan over medium heat. Add rice and stir until all of the rice is coated in oil. Stir continuously and cook for about a minute. Add wine and balsamic vinegar. Stir until liquid is absorbed.
2. Add mushrooms, 1 cup vegetable broth, thyme, and salt and pepper. Stir continuously until liquid is absorbed.
3. Add broth one cup at a time and continue stirring until rice is cooked. Should take about half an hour.
Note: It is important to keep stirring because the rice sticks very easily. This recipe works great with cooked asparagus as well!