Mushroom Risotto

Risotto is a bit more labor intensive than your typical rice, but it's worth the extra work. Josh and I made this together, so it wasn't bad at all :-)

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1) Warm broth over low heat in a saucepan

2) Warm 2T olive oil over medium-high heat. Cook mushrooms until soft, about 3 minutes. Remove the mushrooms and their liquid.

 3) Add 1T olive oil to skillet and add shallots. Cook 1 minute and add rice, stirring to coat with oil for about 2 minutes. When the rice is a pale golden color, stir in the wine. 

 Stir constantly until wine is fully absorbed. Add 1/2 cup broth and stir until absorbed. Continue adding 1/2 cup at a time, stirring constantly until absorbed and rice is al dente. This should take around 20 minutes. (I didn't have to use all the broth. I probably had a little less than 1/4 cup left over).

4) Remove from heat. Stir in the mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper. Enjoy! 

The finished product, delicious! We had this with our Valentine's Day dinner (yes, I know I'm behind). That's why it kind of looks like a heart.