Servings: 6
Chicken broth, divided 
6 cups, divided
Olive oil 
3 tbsps, divided
Portobello mushrooms
1 lb, sliced
White mushrooms, thinly sliced 
1 lb
Shallots, diced 
Arborio rice 
1 1/2 cups
Dry white wine 
1/2 cup
Sea salt
to taste 
Freshly ground black pepper
to taste
3 tbsps, finely chopped
4 tbsps
Parmesan cheese 
1/3 cup, freshly grated
Perfect Mushroom Risotto
20 m
30 m
Ready in:
50 m
  1. Warm the chicken broth over low in a sacepan. 
  2. In a large saucepan over medium-high, warm 2 tbsps olive oil. Add the mushrooms. Cook them about 3 minutes. Remove the mushrooms and their liquid from the saucepan. Set aside.
  3. Add 1 tbsp olive oil and shallots to the skillet; cook about 1 minute.
  4. Add rice and stir about 2 minutes. After that, pour in wine, stirring, until the liquid is absorbed. Add 1/2 cup chicken broth and stir until it is fully absorbed. Stirring, keep adding chicken broth (1/2 cup at a time), until the chicken brotj is absorbed, about 15 minutes.
  5. Remove from the rice from heat. Add butter, chives, parmesan cheese, mushrooms and their liquid. Season with salt and pepper.