3 cups low sodium chicken stock
1 cup milk
2 tablespoons butter
1 tablespoon olive oil
1 medium onion diced
1 can mushrooms (or 8oz fresh chopped)
1 can corn (or 3/4 cup fresh/frozen)
1 cup arborio rice
1 teaspoon dry oregano
1/2 teaspoon garlic powder
fresh ground pepper
10 fresh basil leaves, chopped
2 tablespoons grated parmesan cheese
In a pot, heat chicken stock and milk. Reduce heat to low and keep hot.
In a large notstick pot, heat butter and oil on medium high heat. Add onions (and if using fresh mushrooms add them too) and cook for about 5 minutes or until tender and golden.
Add corn and rice and stir to coat with the oil. Add the oregano, garlic powder and pepper. Stir. Add a few ladels of the warm liquid to cover the rice. Stir frequently. When the liquid evaporates, keep adding liquid a ladel at a time until the rice is cooked and the liquid is absorbed. Use more chicken stock as needed. When the rice is tender, stir in fresh basil and parmesan.