Gourmet Mushroom Risotto

Recipe View Prepare Ingredients: Gather all ingredients to ensure a smooth and efficient cooking process.

Recipe View Infuse the Broth: Gently warm the chicken broth in a saucepan over low heat. This step is crucial for maintaining the risotto's creamy texture. (5 minutes)

Recipe View Sauté the Mushrooms: In a large saucepan, warm 2 tablespoons of olive oil over medium-high heat. Add the sliced portobello and white mushrooms, cooking until they soften and release their flavorful liquid. Transfer the mushrooms and their liquid to a bowl and set aside. (3 minutes)

Recipe View Develop the Base: Add the remaining 1 tablespoon of olive oil to the saucepan. Stir in the diced shallots and cook until translucent. Introduce the Arborio rice, stirring continuously until each grain is coated in oil and takes on a pale, golden hue. (3 minutes)

Recipe View Deglaze with Wine: Pour in the dry white wine, stirring constantly until it is fully absorbed by the rice. This step adds a layer of complexity and acidity to the risotto. (2 minutes)

Recipe View Simmer to Perfection: Begin adding the warm broth, 1/2 cup at a time, stirring continuously until each addition is fully absorbed before adding the next. This gradual process is key to achieving the risotto's signature creamy consistency. Continue until the rice is tender but still firm to the bite – al dente. (15-20 minutes)

Recipe View Final Touches: Remove the saucepan from the heat. Gently stir in the reserved mushrooms and their liquid, followed by the butter, chopped chives, and freshly grated Parmesan cheese. (2 minutes)

Recipe View Season and Serve: Season the risotto with sea salt and freshly ground black pepper to taste. Serve immediately to enjoy its optimal texture and flavor.