How to Sauté Mushrooms

• Add 1 Tablespoon of salted butter and 2 teaspoons of soy sauce to a Le Creuset braiser or a large non-stick skillet. Turn heat to medium and add mushrooms. Cook for about 8 to 10 minutes, juices will be released but cooking will not be complete until all juices are gone. Remove mushrooms from braiser and set aside.
• Add chicken broth to a medium sized pot and bring to a boil then lower heat and allow broth to simmer.
• Melt 4 Tablespoons unsalted butter and heat olive oil in braiser. Add onions and cook until translucent for about 3 to 4 minutes. Add rice stir. Allow butter and onions to coat the rice. Add 1/2 to 1/3 cup of chicken broth at a time, stir with rubber spatula or wooden spoon and allow the rice to absorb the chicken broth. Continue doing this until the rice is the right consistency, the inside will be al dente and the outside will be a little creamy. You may not need all of the chicken broth.
• Mix in mushrooms, lemon zest and lemon juice. Add salt and peper if needed. Top with Parmesan cheese and serve immediately.