Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it.
|6 cup chicken broth, divided|
|3 tbsp olive oil, divided|
|1 lb portobello mushrooms, thinly sliced|
|1 lb white mushrooms, thinly sliced|
|2 shallot, diced|
|1 1⁄2 cup arborio rice|
|1⁄2 cup dry white wine|
|1 sea salt, to taste|
|1 black pepper, freshly ground, to taste|
|3 tbsp fresh chives, finely chopped|
|4 tbsp butter|
|1⁄3 cup parmesan cheese, freshly 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 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, 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, butter, chives, and parmesan. Season with salt and pepper to taste.