Ingredient!
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, cubes
1 1/2 cups of Arborio rice
1/2 cup dry white wine
sea ​​salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped green
4 tablespoons butter
1/3 cup fresh grated parmesan cheese
Preparation!
In a saucepan, heat the broth over low heat.
Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, approx. 3 minutes. Remove the mushrooms and their liquid and set aside.
Add 1 tablespoon olive oil to frying pan and stir in the shells. Cook for 1 minute. Add rice, stir to coat with oil, approx. 2 minutes. Once the rice has taken a pale golden color, pour it into wine, stirring constantly until the wine is fully absorbed.
Add 1/2 cup of broth to the rice and stir until 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, approx. 15 to 20 minutes.
Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.