- 4 cups chicken broth, divided
- 2 tbsp. olive oil
- 12 oz. portobello mushrooms, thinly sliced
- 8 oz. white mushrooms, thinly sliced
- 1 shallot, diced
- 1 cup Arborio rice
- 1/3 cup dry white wine (I used Chardonnay)
- 2 tsp. chives, dried
- 1 tbsp. plus 2 tbsp. butter, divided
- 3 tbsp. Parmesan cheese, grated
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 tbsp. butter to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with butter, 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, remaining 2 tbsp. butter, chives, and Parmesan. Season with salt and pepper to taste.
by The Savvy Kitchen