Mushroom Risotto

By rainmaker

Ingredients

• 6 cups chicken or vegetable stock
• 3 tablespoons olive oil, divided
• 4 cups porta bella mushrooms, thinly sliced
• 4 cups button mushrooms, thinly sliced
• 2 shallots, diced
• 1 cup risotto rice
• 1/2 cup dry white wine or apple cider
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 5 tablespoons freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Details

Servings 6
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. In a saucepan, warm the stock over low heat.

2. Warm 2 tablespoons olive oil in a large frying pan over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.

3. Add 1 tablespoon olive oil to frying pan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale golden color, pour in wine stirring constantly until the wine is fully absorbed. Add 1/2 cup stock to the rice and stir until it is absorbed. Continue adding stock 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

4. Remove from heat and stir in mushrooms with their liquid, butter, chives and parmesan. Season with salt and pepper to taste.