- 1 1/2 cups raw Arborio rice
- 1 cup sliced mushrooms
- 2/3 cup diced havarti cheese
- 1/3 cup + 3 tbsp dry white wine
- salt and pepper
- 1/2 cup pine nuts
- 3 tbsp olive oil
- 1/4 cup minced onion
- 1/3 cup milk
- 2 tbsp grated parmesan
- 3 cups boiling water
- Heat 1 tbsp olive oil in a dutch oven and lightly saute the mushrooms. Remove from pot.
- Add 1 tbsp olive oil and saute onion. Cook until tender. Pour in rice and cook 3 minutes.
- Let the havarti stand in the milk.
- Add 1/3 cup wine and stir until it is absorved. Add 2 1/2 to 3 cups boiling water 1/4 cup at a time, over the next 20 minutes. Stir until absorbed after each addition.
- Add the havarti and milk, 3 tbsp wine, and stir until absorved. Add the pine nuts, and the mushrooms. Stir in parmesan.Season to taste. Serve