2 tablespoons olive oil
2 tablespoons shallots, chopped
1 cup Jasmine rice
2 cups chicken broth
1/3 cup dry white wine
1 cup fresh mushrooms, sliced
2 tablespoons unsalted butter
1/2 cup Parmesan cheese, grated
Directions: In a medium sauce pan over medium high heat add the olive oil, shallots and cook until soft approx. 4-5 minutes.
Add rice and cook, stirring until the rice just starts to brown approx. 3 minutes.
Add the chicken broth, wine and mushrooms.
Cover, lower the heat to a simmer and cook for approx.12-15 minutes or until all of the broth has been absorbed.
Add butter and Parmesan.