Sounds Good #13 Mushroom Risotto

Photo and recipe from www.allrecipes.com

I found this recipes at www.allrecipes.com and just love it so I'm passing it along. 

6 Cups of Chicken broth, divided

3T Olive oil, divided

1# Portabello Mushrooms - thinly sliced

1# white mushrooms - thinly sliced

2 shallots, small diced

1.5 Cups Arborio rice

.5 Cup Chardonnay wine

Sea Salt to taste

Fresh Ground pepper to taste

3T finely chopped chives

4T butter

.33 Cup grated Parm

Cook thinly sliced mushrooms in about 2T of oil in a pan. About 3 minutes. Set aside. Use a cap full of olive oil and saute the chopped shallots and cook for about 1 minute. Add rice, stir to coat the rice kernels with the oil for about 2 minutes. This is called Nacre. When the rice has become a golden color add Chardonnay and stir until wine is fully absorbed. Add broth or stock .5 Cup at a time. Continue adding until rice is au dente (not hard but not mushy). Remove from the heat and mix in mushrooms, butter, chives and cheese. Season with salt n pepper. Enjoy!