recipe adapted from Allrecipes
4 cups chicken broth, divided
2 tablespoons olive oil, divided
10 ounces white button mushrooms, thinly sliced
12 ounces crimini mushrooms, thinly sliced
2
shallots, diced (shallots can range in size from less than an inch
diameter to 3 inches, I used about a tablespoon worth of finely diced
shallots)
1 cup Arborio rice
1/3 cup dry white wine
sea salt to taste
freshly cracked black pepper to taste
2 tablespoons finely chopped chives
3 tablespoons butter
3-4 tablespoons freshly grated Parmesan cheese
In
a saucepan, warm the broth over low heat. Warm 1 tablespoon olive oil
in a large saucepan over medium-high heat. Stir in the mushrooms, and
cook until soft, about 4 minutes. Remove mushrooms and their liquid, and
set aside.
Add
1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1
minute. Add rice, stirring to coat with oil, about 2 minutes. When the
rice has taken on a pale, golden color, pour in wine, stirring
constantly until the wine is fully absorbed. Add 1/2 cup broth to the
rice, and stir until the broth is absorbed.