If you love macaroni and cheese, then you will likely also love risotto. This recipe makes a delicious, creamy risotto that is big on cheese and packs the rich, subtle flavor of mushrooms. It makes a great addition to grilled meat, or all by itself.
4 cups chicken broth, divided
3 tablespoons olive oil, divided
¾ pound portobello mushrooms, thinly sliced
¾ pound white mushrooms, thinly sliced
2 shallots, diced
1 cup Arborio rice
⅓ cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Romano cheese
sea salt and freshly ground black pepper to taste
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 with their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.
Add rice, and stir well to coat with oil, about 2 minutes.
When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth ½ 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. Add salt and pepper to taste.