Ingredients

• 6 cups chicken broth , or as needed
• 3 tablespoons olive oil , divided
• 1 pound portobello mushrooms , thinly sliced
• 1 pound white mushrooms , thinly sliced
• 2 medium shallots , diced
• 1.5 cups Arborio rice
• 0.5 cups dry white wine
• 4 tablespoons butter
• 3 tablespoons finely chopped chives
• 0.33 cups freshly grated Parmesan cheese
• sea salt and freshly ground black pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
3. 3 Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
4. 4 Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
5. 5 Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
6. 6 Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
7. 7 Season with salt and pepper and serve immediately.

Nutrition per serving