Gourmet Mushroom Risotto

Name: Gourmet Mushroom Risotto
Total time: 3000 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 cups Chicken Stock; 3 tablespoons Olive Oil; 2 pounds Mushrooms, halved and thinly sliced; 2 Shallots, diced; 1 1/2 cups Arborio Rice; 1/2 cup Dry White Wine; to taste Salt; to taste freshly ground Pepper,; 3 tablespoons Chives, finely chopped; 4 tablespoons Butter; 1/3 cup Parmesan Cheese

saraya @cook_2594535

malta

I found this recipe on All Recipes posted by Myleen. My family and I love it so much, I had to share.

saraya @cook_2594535

malta

I found this recipe on All Recipes posted by Myleen. My family and I love it so much, I had to share.

Saved

Ingredients

50 mins

6 servings

6 cupsChicken Stock
3 tablespoonsOlive Oil
2 poundsMushrooms, halved and thinly sliced
2Shallots, diced
1 1/2 cupsArborio Rice
1/2 cupDry White Wine
to tasteSalt
to tastefreshly ground Pepper,
3 tablespoonsChives, finely chopped
4 tablespoonsButter
1/3 cupParmesan Cheese

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Steps

50 mins

1

In a saucepan, warm the broth over low heat.
2

Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3

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. Continue adding 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.
4

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.