Ingredients

The following ingredients have 8 Servings
  • 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
  • 1/2 cup dry white wine
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chives (, finely chopped)
  • 4 tablespoons butter
  • 1/3 cup Parmesan cheese (, freshly grated )

Instruction

  • In a saucepan, warm the broth over low heat. Keep warm while cooking.
  • Warm 2 tablespoons olive oil in a separate large saucepan over medium high heat.
  • Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and the liquid, and set aside.
  • 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.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.