Gourmet Mushroom Risotto
Serving Size / Yield
- 6 C. chicken broth, divided
- 3 T. olive oil, divided
- 1 lb. mushrooms, thinly sliced
- 2 shallots, diced
- 1 1/2 C. white rice
- 1/2 C. dry white wine
- freshly ground black pepper, to taste
- 3 T. chopped chives, finely chopped
- 4 T. butter
- 1/3 C. Parmesan cheese, grated
In a saucepan, warm the broth over low heat. Warm two tablespoons oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about three minutes. Remove mushrooms and their liquid, and set aside.
Add one tablespoon oil to skillet, and stir in the shallots. Cook one minute. Add rice, stirring to coat with oil, about two 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, 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.