This authentic Italian mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
431 Calories
Recipe Instructions
Step 1
Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
Step 2
Gather all ingredients.
Step 3
Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
Step 4
Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
Step 5
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
Step 6
Season with salt and pepper and serve immediately.
Step 7
Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
Ingredients
4 tablespoons butter
3 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
2 medium shallots, diced
6 cups chicken broth, or as needed
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
3 tablespoons finely chopped chives
0.5 cup dry white wine
1.5 cups Arborio rice
0.33333334326744 cup freshly grated Parmesan cheese
