Mushroom Risotto

Ingredients:

6 cups chicken broth

3 tablespoons olive oil

1 pound portobello mushrooms

1 pound white mushrooms

2 medium shallots

1 ½ cups Arborio rice

 ½ cup dry white wine

  ⅓ cup grated parmesan cheese

4 tbsps butter

Salt and pepper to taste

How to Make Creamy Rich Italian Risotto

Warm 6 cups of chicken broth in a saucepan over low heat and keep it warm.

In a large, deep-sided saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of thinly sliced portobello mushrooms and 1 pound of thinly sliced white mushrooms. Cook and stir until the mushrooms soften, about 3 minutes. Remove the mushrooms and their liquid to a bowl and set aside.

Add the remaining 1 tablespoon of olive oil to the saucepan. Stir in 2 diced medium shallots and cook for 1 minute. Add 1½ cups of Arborio rice and stir until the rice is coated with oil and turns a pale golden color, about 2 minutes.

Pour in ½ cup of dry white wine, stirring constantly until it is fully absorbed. Begin adding the warm broth, ½ cup at a time, stirring constantly after each addition until the liquid is absorbed. Continue this process until the rice is tender but still firm to the bite, about 15 to 20 minutes.

Remove the pan from the heat. Stir in the reserved mushrooms and their liquid, ⅓ cup of freshly grated Parmesan cheese, 4 tablespoons of butter and 3 tablespoons of finely chopped chives. Season with sea salt and freshly ground black pepper to taste.