Mushroom Risotto

Ingredients:

• 3 cups chicken broth

• 1 tbs and 1.5 tsp olive oil

• 1/4 lb portobello (or any earthy mushrooms), thinly sliced

• 1/4 lb white mushrooms, thinly sliced

• 1 shallot, diced

• 3/4 cup Arborio rice

• 1/4 cup dry white wine

• sea salt to taste

• ground pepper to taste

• 1 tbs chives, chopped

• 2 tbs butter

• 2 tbs freshly grated Parmesan cheese

Directions:

• In a sauce pan, warm the broth over low heat

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

• Add 1 tbs olive oil to skillet and stir in the shallots. Cook 1 minute. Add the rice, stirring to coat, about 2 minutes. When the rice has taken on a pale golden color, add the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the broth and stir until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is al-dente, about 15-20 minutes.

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

Notes:

Servings = 2