Gourmet Mushroom RisottoPosted in : Rice/Grains on by : Daphne
Warm the broth over low heat in a saucepan.
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 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 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 15 to 20 minutes.
Remove from heat and stir in mushrooms with their liquid, butter, chives, and parmesan. Salt and pepper to taste.