Risotto- mushroom

By KEM77

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Ingredients

• 5 1/2 cups chicken broth (or mushroom broth), divided
• 3 tablespoons olive oil
• 8 oz baby bella mushrooms, thinly sliced
• 8 oz white mushrooms, thinly sliced
• 1 cup (approximately) of reconstituted, dried porchini or chanterelles mushrooms
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 1/3 cup freshly grated Parmesan cheese

Preparation

Step 1

1. In a saucepan, warm the broth over low heat.
2. Warm 3 tablespoons olive oil in a large dutch oven over medium-high heat. Add the shallots and garlic and cook until translucent. Stir in the mushrooms, and cook until soft.
3. Add rice, stirring to coat with mixture, about 2 minutes.
4. When the rice has taken on a pale, golden color*, add 1/2 cup broth and a generous splash of wine to the rice and stir until absorbed. Continue adding broth and wine 1/2 cup/splash at a time, stirring until the liquid is absorbed.
5. When there is only one or two portions of liquid remaining stir in the chives. After adding the last of the liquid stir in the Parmesan. Season with salt and pepper to taste.
6. You have finished when the rice is al dente and you used all the liquid, about 30 minutes.


(*I don't really understand the 'golden color' description...)