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Mushroom Risotto Recipe


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     Mushroom Risotto

Category   Salads - Soups - Sidedishes
Sub Category   None

6C Chicken broth, divided
3T Olive oil, divided
1lb Portobello mushrooms, thinly sliced
2 Shallots, diced
11/2C Arborio rice
1/2C dry white wine
sea salt
freshly ground pepper
3T chopped chives
4T butter
1/3C grated parmesan cheese

1. Warm the broth in a saucepan over low heat
2. Heat 2t olive oil over medium-high heat in a large pan. Add mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1T olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 C broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2C at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15-20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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