Recipe Instructions

Gather all ingredients. Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside. a top down view of mushrooms sautéing in a skillet. Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes. shallots sautéing in a skillet. rice and shallots in a skillet. Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. an overhead view of broth being slowly added to risotto rice in a skillet an overhead view of broth being slowly added to risotto rice in a skillet Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes. a top down view of broth being added to risotto rice in a skillet a top down view of risotto rice absorbing broth and white wine Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. butter mushrooms, chives, and parmesan being added to risotto in a skillet. Season with salt and pepper and serve immediately.