• Step 1

  Preheat oven to 400 degrees. Heat stock in saucepan on MED-LOW; reduce to LOW. Let simmer as you proceed with recipe.

• Step 2

  Toss mushrooms and basting oil; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast about 25 min, until lightly browned and tender; remove from oven. Set aside.

• Step 3

  While mushrooms are roasting, heat olive oil in braising pan on MED. Add onion and garlic; cook 5 min.

• Step 4

  Add rice to braising pan; stir to coat all grains well with oil. Cook 2 min.

• Step 5

  Add wine. Cook, stirring 3 min, until wine is reduced by three-fourths.

• Step 6

  Add 2 cups warm broth to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. (Set aside one ladleful of broth for adjusting consistency of dish immediately prior to serving.)

• Step 7

  Add remaining broth, one ladleful at a time, stirring constantly, about 30 min. Add next ladleful only after almost all liquid is absorbed (you may not use all the broth).

• Step 8

  Add roasted mushrooms to pan with last ladleful of broth. Cook 1-2 min, stirring constantly, until liquid is almost all absorbed, rice is firm, and mixture is creamy.

• Step 9

  Add butter; turn off heat. Stir; season with salt and pepper. Sprinkle with cheese; garnish with chives.

Note: When servings & ingredients are modified, nutrition & directions may vary.