INGREDIENTS

•  olive oil
• 1 cup wild mushrooms
• 1/2 c. celery, chopped
• 1/2 c. carrots, chopped
• 1/2 medium shallot, chopped
• salt + pepper to taste
• 1/6 c. white wine
• 1/2 tsp. italian seasoning
• 2 c. vegetable broth
• 1/2 c. arborio rice
• 1/4 c. heavy cream

DIRECTIONS

1. Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Add rice and season with italian seasoning, salt and pepper and cook for 2 minutes, stirring constantly. Add white wine; increase heat to medium-high and cook 2 minutes more.
2. Add broth to Dutch oven and bring to a boil then reduce heat to a simmer. Cover and cook until rice is tender,  then stir in heavy cream.

Makes about 2 cups, I froze some to bust out on a cold day when I don’t feel like cooking!