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Mushroom Risotto Deluxe

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PREP TIME
20 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner Italian
Mushroom Risotto Deluxe
Ingredients
  • 6 cups chicken broth, or as needed
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 medium shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 tablespoons butter
  • 3 tablespoons finely chopped chives
  • 1/3 cup freshly grated Parmesan cheese
  • sea salt and freshly ground black pepper to taste
Instructions
1
Gather all necessary ingredients beforehand.
2
Heat the broth in a small saucepan over a low flame. At the same time, heat 2 tablespoons of olive oil in a large saucepan over medium-high heat. Add the portobello and white mushrooms; cook and stir until they become soft, about 3 minutes. Transfer the mushrooms and their accompanying liquid to a separate bowl; set it aside for now.
3
Add the remaining 1 tablespoon of olive oil to the saucepan. Stir in the shallots and cook for 1 minute. Add the rice; cook and stir until the rice is evenly coated with oil and has a pale, golden color, about 2 minutes.
4
Pour in the wine, stirring constantly until the wine is fully incorporated. Add 1/2 cup of warm broth to the rice, and stir until the broth is fully absorbed.
5
Continue adding the broth, 1/2 cup at a time, stirring constantly, until the liquid is fully absorbed and the rice is tender yet retains some firmness to the bite, about 15 to 20 minutes.
6
Remove from heat. Stir in the reserved mushrooms and their accompanying liquid, butter, chives, and Parmesan cheese.
7
Season with salt and pepper to taste and serve immediately.