Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
3 tbsp olive oil, divided
1/2 lb portobello mushrooms, thinly sliced
1/2 Ib white mushrooms, thinly sliced
1 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
⅒ tsp sea salt to taste
1 pinch ground black pepper to taste
3 tbsp finely chopped chives
4 tbsp butter
⅓ cup grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid and set aside.
Add 1 tablespoon olive oil to the skillet and stir in the shallots. Cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in the wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed, and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Enjoy!