Description

Risotto has a reputation for being difficult to make, but it really isn't. However, it is a little time consuming, but it is so good, it is worth it. The hardest part is the constant stirring so that the rice doesn't stick. Serve it as a side dish or even

Ingredients

• 6 c. chicken broth/stock, divided (or vegetable broth)
• 3 T. olive oil, divided
• 3/4 lb. portobello mushrooms
• 3/4 lb. white mushrooms
• 2 shallots, diced
• 2 garlic cloves, minced
• 1 1/2 c. Arborio rice
• 1/2 c. dry white wine
• sea salt, to taste
• freshly ground black pepper, to taste
• 3 T. finely chopped chives plus more for garnish
• 4 T. butter
• 1/3 c. freshly grated Parmesan cheese, plus more for garnish

Steps

1. Wipe off mushrooms; slice thinly. Peel and dice shallots.
2. In a saucepan, warm broth over low heat.
3. Warm 2 T. olive oil in a large saucepan over medium-high heat; stir in mushrooms; cook until soft, about 3 minutes. Remove mushrooms and their liquid; set aside.