• 553e5181b5a1b6f660ad3fdf11dc3851

Gourmet Mushroom Risotto

yum

Prep
Cook
Serves 5people
Ingredients
6
cups chicken broth, divided
3
tbsp olive oil, divided
1
lb Portobello mushrooms, thinly sliced
1
lb white mushrooms, thinly sliced
2
shallots, diced
1 1/2
cups Arborio rice
1/2
cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3
tbsp finely chopped chives
4
tbsp butter
1/3
cup freshly grated Parmesan cheese
Directions
1.
In a saucepan, warm the broth over low heat.
2.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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