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Add Olive Oil to a large skillet on Medium/High Heat.
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Add mushrooms; salt and pepper to taste.
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Add garlic; saute for around 3 minutes.
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Add 1 C. Chicken broth and 1/2 C. White Wine.
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Add Arborio, basil, and white pepper.
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Stir continuously until liquid is close to completely absorbed.
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Repeat adding 1 C. Chicken Broth and 1/2 C. White Wine at a time until liquid absorbs and rice becomes tender (around 20 minutes.
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Once tender, add parmesan, romano, salt and pepper to taste; stir.
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Top with Whipping Cream and lightly stir in.
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Garnish with freshly chopped parsley.