#ItalianLove Mushroom Risotto

• 6 cups chicken broth, divided
• 3 tbsps (tablespoons) olive oil, divided
• 1 pound portobello mushroom, 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
• freshly ground black pepper to taste
• 3 tbsps finely chopped chives
• 4 tbsps butter
• 1/3 cup freshly grated Parmesan cheese

Step 1

In a saucepan, warm the broth over low heat.

Step 2

Warm 2 tbsps olive oil in a large saucepan over medium-high heat. Add the mushrooms, and cook until soft, for about 3 minutes. Remove mushrooms and their liquid, and set aside.

Step 3

Add 1 tbsp olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stir to coat with oil, about 2 minutes. When the rice becomes pale, golden coloured, pour in wine, constantly stirring until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Step 4

Continue adding broth 1/2 cup at a time, with constant stirring, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Step 5

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan cheese. Season with salt and pepper to taste.

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