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Gourmet mushroom risotto
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| Ingredients: | |
| 6 cups | chicken broth, divided |
| 3 tablespoons | olive oil, divided |
| 1 pound | portobello mushrooms, thinly sliced |
| 1 pound | white mushrooms, thinly sliced |
| 2 | shallots diced |
| 1 1/2 cups | arborio rice |
| 1 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 tbsp 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 tbsp 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 15-20 minutes
4- remove from heat, and stir in the mushrooms and their liquid , butter, chives, and Parmesan cheese. Season with salt and pepper to taste
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