Ingredient!
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound of portobello mushrooms, cut into thin slices
1 pound of white mushrooms, cut into thin slices
2 shallots, dice
1 1/2 cups of Arborio rice
1/2 cup of dry white wine
sea ​​salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese
Preparation!
Heat the broth in a pan over low heat.
Warm 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove the mushrooms and their liquid and set aside.
Add 1 tablespoon of olive oil to the frying pan and stir in the shallots. Cook for 1 minute. Add rice, stir to cover with oil, about 2 minutes. When the rice has turned a pale, golden color, pour in the wine and stir constantly until the wine is completely absorbed.
Add 1/2 cup stock to the rice and stir until the stock is absorbed. Continue to add 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 the mushrooms with the liquid, butter, chives and Parmesan cheese. Season with salt and pepper.