INGREDIENTS
16 oz
Baby bella mushrooms
2
Garlic cloves
1
Onion, large
6 oz
Portobello mushrooms
7 cups
Vegetable broth
1 1/2 cups
Arborio rice
1
Salt
3 tbsp
Olive oil, extra virgin
4 tbsp
Butter
1 cup
Parmesan cheese, good-quality grated
1 cup
White wine, dry