Gourmet Mushroom Risotto

1. 1

   1) In a saucepan, warm broth over a low heat.

2. 2

   2) Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.

3. 3

   Stir in the sliced mushrooms and cook until soft, about 3 minutes.

4. 4

   Remove mushrooms and there liquid, and set aside.

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   3) Add 1 tablespoons olive oil to a skill and stir in the shallots.

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   Cook 1 minute.

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   Add rice, stirring to coat with oil, about 2 minutes.

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   When the rice has taken on a pale golden color, pour in the wine, stirring constantly until the wine is fully absorbed.

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   4) Add 1/2 cup broth to the rice, and stir until broth is absorbed.

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    Continue adding broth 1/2 cup at a time, stirring continuaslly until liquid is absorbed and rice is al dente, about 15- 20 minutes.

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    5) Remove from heat and stir in mushrooms with their liquid, butter, chives, and parmesan.

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    6) Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.