Gourmet Mushroom Risotto

From: allrecipes.com

Yields: 6 Servings

Ingredients

  • • 6 cups chicken broth, or as needed
  • • 3 tablespoons olive oil, divided
  • • 1 pound portobello mushrooms, thinly sliced
  • • 1 pound white mushrooms, thinly sliced
  • • 2 medium shallots, diced
  • • 1.5 cups Arborio rice
  • • 0.5 cup dry white wine
  • • 4 tablespoons butter
  • • 3 tablespoons finely chopped chives
  • • 0.33 3334326744 cup freshly grated Parmesan cheese
  • • sea salt and freshly ground black pepper to taste

Steps

  • Step 1Gather all ingredients.
  • Step 2Warm broth in a saucepan over low heat.
  • Step 3Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
  • Step 4Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
  • Step 5Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
  • Step 6Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
  • Step 7Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
  • Step 8Season with salt and pepper and serve immediately.