Mushroom Rice

• 1 cup chicken broth
• 3 tablespoons olive oil, divided
• 1 lb portabella mushroom, thinly sliced
• 1 lb white mushroom, thinly sliced
• 2 shallots, diced
• 1 12 cups rice
• 12 cup dry white wine
• sea salt
• fresh ground black pepper
• 3 tablespoons chives, finely chopped
• 4 tablespoons butter
• 13 cup parmesan cheese, freshly grated

1. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
2. Stir in the mushrooms, and cook until soft, about 3 minutes.
3. Remove mushrooms and their liquid, and set aside.
4. Add 1 tablespoon olive oil to skillet, and stir in the shallots.
5. Cook rice with wine in a rice cooker.
6. Once it starts boiling, add broth.
7. Let the rice steam for 10 mins after it pops.
8. Stir in mushrooms with their liquid, butter, chives, and parmesan.
9. Season with salt and pepper to taste.

chicken broth, olive oil, portabella mushroom, white mushroom, shallots, rice, white wine, salt, fresh ground black pepper, chives, butter, parmesan cheese

Taken from www.food.com/recipe/mushroom-rice-323085 (may not work)