Ingredients
Original recipe makes 6 servings
6 cups chicken broth
4 tablespoons olive oil
2 pound portobello mushrooms, thinly sliced
2 pound white mushrooms, thinly sliced
3 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
4 tablespoons finely chopped chives
5 tablespoons butter
1/2 cup Parmesan cheese
Directions
1.In a saucepan, warm the broth over low heat.
2.Warm 3 tablespoons olive oil in a large saucepan over medium heat. Stir in the mushrooms, and cook until soft, about 4 minutes. Remove mushrooms and their liquid, and set aside.
3.In the skillet cook the shallots 1 minute with 2 tablespoons olive oil. Add rice, stirring to coat with oil, about 3 minutes. When the rice is brown add the 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 18 to 20 minutes.
4.Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.