Authentic Italian-style risotto cooked the slow and painful way. Compliments grilled meats and chicken dishes very well.
Active Time
30m
Total
50m
Ingredients
6 cups chicken broth
3 tablespoons olive oil, divided
1 pound portobello mushrooms, sliced
1 pound white mushrooms, sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Directions
In a saucepan, warm the broth over low heat.
Heat 2 tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, set aside.
Add remaining oil and shallots. Cook 1 minute.
Add rice. Stir to coat with oil. Cook about 2 minutes.
When rice has taken on a paile, golden color, add the wine. Stir constantly until wine is fully absorbed.
Add 1/2 cup broth to the rice, stir until absorbed.
Continue adding 1/2 cup broth and stirring until the liquid is absorbed and the rice is perfectly cooked. About 15-20 minutes.
Remove from heat, stir in mushrooms, their liquid, butter, chives, and parmesan.