Ingredients :
- 6 cups Chicken Stock
- 3 tablespoons Olive Oil
- 2 pounds Mushrooms, halved and thinly sliced
- 2 Shallots, diced
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- to taste Salt
- to taste freshly ground Pepper,
- 3 tablespoons Chives, finely chopped
- 4 tablespoons Butter
- 1/3 cup Parmesan Cheese
Method :
- 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 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 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.
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