This Mushroom Risotto is easy, creamy, and delicious!
INGREDIENTS
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
2
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
DIRECTIONS
- 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.
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