Shallots, sauteed 1 Tbsp.
Arborio Rice, par-cooked 1 cup
Vegetable Stock, hot 2 cups
Wild mushrooms, sauteed 1/4 cup
Field Roast™ Mushroom & Balsamic Deli Slices, julienne 5 each
Chao Creamy Original Sauce 1/2 cup
Chives, fresh, chopped 1 Tbsp.


  1. In a pan over medium heat, add cooked shallots, rice and stock; cook while constantly stirring until all stock is absorbed and rice is al dente. Add extra stock or water if needed.
  2. Fold in mushrooms and julienned Mushroom & Balsamic Deli Slices.
  3. Fold in Creamy Original Sauce until well combined.
  4. Top with fresh chives; serve.