Skill required: Experienced cook
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
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
3. Stir in the mushrooms, and cook until soft, about 3 minutes.
4. Remove mushrooms and their liquid, and set aside.
5. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.
6. Add rice, stirring to coat with oil, about 2 minutes.
7. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
8. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
9. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 - 20 minutes.
10.Remove from heat, and stir in mushrooms with their liquid.
Add butter, chives, and parmesan.
11.Season with salt and pepper to taste.
Yield: 6 servings
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