I order risotto at restaurants whenever I can, but I’ve never made it before. I came across this risotto recipe that featured one of my favorite ingredients ever – mushrooms.

Look how delicious they are. I love cremini, white button, portabella, shiitake, oyster, all the funky ones in Chinese cuisine… I could never tire of them.

I figured that this recipe just couldn’t go wrong. Risotto and mushrooms, oh heck yes. I spent a good half hour in front of the stove, stirring constantly and it was so worth it.

Mushroom Risotto
adapted from allrecipes.com

6 cups chicken or beef broth
3 tablespoons olive oil, divided
8 ounces cremini mushrooms, finely sliced
8 ounces white button mushrooms, finely sliced
2 shallots, finely diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
salt and freshly ground pepper, to taste
3 tablespoons finely chopped chives or green onions
3 tablespoons butter
1/3 cup freshly grated Parmesan cheese

1. In a saucepan, warm broth over medium heat. Keep at just below simmering level.
2. Warm 2 tablespoons olive oil in a medium saucepan. Cook mushrooms until soft, 3 – 5 minutes. Transfer mushrooms and juices to a bowl and set aside.
3. Heat remaining 1 tablespoon olive oil in pan. Cook shallots for 1 minute. Add rice and cook, stirring to coat with oil. Cook until rice is a toasted golden color.
4. While stirring rice, pour in wine. Stir constantly until all liquid is absorbed.
5. Add broth 1/2 cup at a time, stirring constantly until liquid is fully absorbed before adding more. Continue until all broth is gone and rice is al dente, about 25 minutes.
6. Remove from heat and stir in mushrooms with their liquid, butter, cheese, and chives. Add salt and pepper to taste. Serve immediately with more Parmesan and chives as garnish.