Perfect Mushroom Risotto|Print

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

Chives

3 tbsps, finely chopped

Butter

4 tbsps

Parmesan cheese

1/3 cup, freshly grated

Perfect Mushroom Risotto

Prep:

20 m

Cook:

30 m

Ready in:

50 m

Warm the chicken broth over low in a sacepan.
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.
Add 1 tbsp olive oil and shallots to the skillet; cook about 1 minute.
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.
Remove from the rice from heat. Add butter, chives, parmesan cheese, mushrooms and their liquid. Season with salt and pepper.