Skillet Confidential
Instructions Heat olive oil and butter in the iron skillet over medium heat. Sauté shallot and garlic until fragrant, then add mushrooms and cook until golden. Remove mushrooms and set aside. Stir in Arborio rice and toast lightly. Add wine and cook until absorbed. Add warm broth one ladle at a time, stirring and allowing each addition to absorb before adding more, until the rice is creamy and tender, about 20 minutes. Fold mushrooms back in with Parmesan, herbs, and lemon juice. Season to taste and serve with extra Parmesan on top. Serve this alongside thick cut sourdough toast, lightly buttered and warmed until golden at the edges, perfect for scooping up every last, creamy bite.
Coastal Pearl Living - INSPIRE 53
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