Gourmet Mushroom Risotto  Den
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
Sea salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
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-tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add
rice, stirring to coat with oil, about 2 minutes. Add more oil if needed for coating.
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. If using dried chives, add
them when the broth is halfway used.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan.
Season with salt and pepper to taste.
Serves 6 - 8
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