1 1/2 Cups Arborio Rice
3 1/4 Cups Chicken Stock
12 Ounces Of Sliced Mushrooms
Two Tablespoons Diced Celery
Two Tablespoons Diced Red Onion
Two Tablespoons Diced Green Bell Pepper
Two Minced Garlic Cloves
Two Teaspoons Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper
Two Tablespoons Of Olive Oil
Two Tablespoons Of Chopped Fresh Italian Parsley
Two Tablespoons Of Chopped Scallions
Preheat the oven to 350 degrees.
Into a Dutch oven, add the olive oil, the mushrooms, the celery, the red onion, the green bell pepper, the garlic, the sea salt, and the ground black pepper. Cook on medium heat for 10 minutes stirring occasionally. Add the rice. Stir so that all of the rice grains get coated with the olive oil and the vegetables. Cook for two minutes stirring constantly. Add the chicken stock. Turn the heat up to high. Stir to incorporate the rice with the broth. When the mixture comes to a boil, stir one more time. Cover the Dutch oven with aluminum foil and place the pot into the preheated oven.
Cook for 45 minutes until all of the broth is absorbed and the rice grains are tender. Garnish with the parsley and the scallions and serve.