Ingredients:
- 6 cups chicken broth
- 3 tbsps olive oil, divided
- 1 lb portobello mushrooms, thinly sliced
- 1 lb white mushrooms, thinly sliced
- 2 medium shallots
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 tbsps butter
- 3 tbsps finely chopped chives
- ⅓ cup freshly grated Parmesan cheese
- sea salt and freshly ground black pepper
Instructions:
- Warm the chicken broth in Sensarte Nonstick Sauce Pan over low heat.
- At the same time, heat 2 tbsp olive oil in another large Sensarte Nonstick Skillet over medium-high heat. Add portobellos and white mushrooms; cook and stir until tender, about 3 minutes. Pour the mushrooms and their liquid into a bowl. Set aside.
- Add the remaining 1 tbsp olive oil to the Nonstick Skillet. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and lightly golden, about 2 minutes.
- Pour in the wine and stir constantly until the wine is fully absorbed. Add ½ cup warm broth to rice and stir until broth is absorbed. Continue adding the broth, ½ cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender but firm to the bite, about 15 to 20 minutes.
- Remove from the heat sources. Stir in reserved mushrooms and their liquid, butter, chives and Parmesan cheese. Season with salt and black pepper and serve immediately. Enjoy!
