Gourmet Mushroom Risotto Recipe

• 6 cups Chicken Broth (divided)
• 3 tbsp Olive Oil (divided)
• 1 pound Portobello Mushrooms (thinly sliced)
• 1 pound White Mushrooms (thinly sliced)
• 2 Shallots (diced)
• 1½ cups Arborio Rice
• ½ cup Dry White Wine
• Sea Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 3 tbsp Chives (finely chopped)
• 4 tbsp Butter
• 1/3 cup Parmesan Cheese (freshly grated)

• Transfer the chicken broth into a saucepan and place over low heat.
• Place another large saucepan over medium-high heat and heat 2 tablespoons of olive oil in it.
• Add in the Portobello and white mushrooms and cook for about 3 minutes, until soft.
• Remove the mushrooms, along with their liquid and set aside.
• Add 1 tablespoon of olive oil to the saucepan and stir in the shallots; cook for for 1 minute.
• Add in the rice and stir to coat with the oil, for about 2 minutes.
• When the rice takes a pale, golden color, pour in the white wine. Stir continuously, till the wine is completely absorbed.
• Add half cup of chicken broth to the rice, stirring constantly.
• Continue adding the broth half cup at a time.
• Remember to stir continuously, till the liquid is absorbed and the rice is tender, say for 15 to 20 minutes.
• Remove from heat and add in the mushrooms, with their liquid.
• Add in butter, chives and Parmesan cheese.
• Season with salt and pepper.
• Serve hot.