A good Mushroom Risotto is a dish that can be used as a side or as the main dish. this recipe is great. give it a try and tell us what you think.
1/2 cup freshly grated Parmesan cheese
1 1/2 cups Arborio rice
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
1/2 cup white wine
6 cups chicken broth
3 Tbsp olive oil
4 Tbsp butter
3 Tbsp chopped chives
Wash and slice all of the mushrooms.
Dice the shallots and chives
put one 1.5 Tbsp olive oil in a pan and put the heat on med-high
Cook mushrooms until the total volume are reduced to 1/3. There should be a lot of mushroom juices left in the pan.
set the mushrooms and juices to the side.
put the remaining olive oil in the pan and add the shallots.
Cook for 1 minute then add the arborio rice.
stir the rice around until it is well coated with the oil from the pan. cook for 2 minutes to see a golden color on the rice.
add the wine and stir till the wine is absorbed.
I like to warm my chicken stock in the microwave for 2 minutes just to get the temperature up.
add the chicken stock to the pan 1/2 cup at a time, stirring continuously until all of the stock is absorbed. about 15 minutes.
add the butter, chives, and cheese. mix well.