Step 1

Add the broth into a sauce pan and heat with a medium heat

Step 2

At the same time, heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

Step 3

In the meantime, cut the mushrooms (washed & dried) into 1/4 inch (.635 cm) thick slices, finely chop the onion and roughly chop the garlic

Step 4

Once the oil is nice and hot in the fry pan, add in the sliced mushrooms, mix them around so they´re all coated in the olive oil, then place them in a single layer, after 3 to 4 minutes mix the mushrooms, then once again place them in a single layer a go for another 3 to 4 minutes, then remove the mushrooms from the pan and set aside

Step 5

Using the same pan with the same heat, add in another 2 tbsp (30 ml) extra virgin olive oil, immediately add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the rice, reserved mushrooms and season with sea salt & black pepper, mix continuously, after 2 minutes and the rice is lightly toasted, add in the simmering broth, mix every 3 to 4 minutes to help release the starch from the rice, which helps thicken the broth

Step 6

Once the rice is cooked through, about 15 minutes in my case (check package instructions), remove from the heat, it´s normal if there is still plenty of broth left, add in the 1/2 cup (60 grams) of grated cheese and gently mix together

Step 7

Transfer into serving dishes, top each one off with a kiss of grated cheese, cracked black pepper and parsley, serve at once, enjoy!