Gourmet Mushroom Risotto

• 6 cup Chicken broth
• 3 tbsp Olive oil
• 1 lb Portobello mushrooms sliced.
• 2 Shallots
• 1 1/2 cup Arborio rice
• 1/2 cup Dry white wine
• dash Sea salt
• dash Fresh ground pepper
• 3 tbsp Finely chopped chives
• 4 tbsp Butter
• 1/3 cup Fresh grated parmesan cheese

1. 1) In a saucepan, warm broth over a low heat.
2. 2) Warm 2 tablespoons olive oil in a large saucepan over medium-high heat.
3. Stir in the sliced mushrooms and cook until soft, about 3 minutes.
4. Remove mushrooms and there liquid, and set aside.
5. 3) Add 1 tablespoons olive oil to a skill and stir in the shallots.
6. Cook 1 minute.
7. Add rice, stirring to coat with oil, about 2 minutes.
8. When the rice has taken on a pale golden color, pour in the wine, stirring constantly until the wine is fully absorbed.
9. 4) Add 1/2 cup broth to the rice, and stir until broth is absorbed.
10. Continue adding broth 1/2 cup at a time, stirring continuaslly until liquid is absorbed and rice is al dente, about 15- 20 minutes.
11. 5) Remove from heat and stir in mushrooms with their liquid, butter, chives, and parmesan.
12. 6) Season with salt and pepper to taste.

chicken broth, olive oil, mushrooms, shallots, arborio rice, white wine, salt, fresh ground pepper, chives, butter, fresh grated parmesan cheese

Taken from cookpad.com/us/recipes/330076-gourmet-mushroom-risotto (may not work)