Mushroom Risotto of LOVE!
What’s in it
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6 cups chicken broth, divided
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3 tablespoons olive oil, divided
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1 pound portobello mushrooms, thinly sliced
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1 pound white mushrooms, thinly sliced
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2 shallots, diced
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1 1/2 cups Arborio rice
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1/2 cup dry white wine
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sea salt to taste
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freshly ground black pepper to taste
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3 tablespoons finely chopped chives
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4 tablespoons butter
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1/3 cup freshly grated Parmesan cheese
Let’s Put It together!
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In a saucepan, warm the broth over low heat.
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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.
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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.
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Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.