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Gourmet mushroom risotto
Nb persons: 6
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| Prep 2 minutes Cook 3o minutes | |
| 6 cups | chicken broth |
| 3 tbs | olive oil, divided |
| 1 pound | portobello mushrooms, thinly sliced |
| 1 pound | white mushrooms, thinly sliced |
| 2 | shallots, diced |
| 1 1/2 cups | Arborio rice |
| 1/2 cup | dry white wine |
| Sea salt to taste | |
| Fresh ground black pepper | |
| 3 tbs | finely chopped chives |
| 4 tbs | butter |
| 1/3 cup | grated parmesean cheese |
1- in a saucepan, warm the broth over low heat
2- warm 2 tbs 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 tbs olive oil to a skillet, and stir in the shallots . Cook 1 minute.
Add rice, stirring to coat with oil, about2 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
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesean chee. Season with salt and pepper
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