Mushroom Risotto

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
• 2 cloves garlic, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Preparation:

• In a saucepan, warm the broth over low heat.
• 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.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots & garlic.
• 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.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
  

 
  
  
  
  
  

Prepared: 2010-12-17

Makes: 6 servings

calories per serving: 438

Categories: Rice

Recipe Source: allrecipes.com