Ingredients

6 cups chicken broth, or as needed

3 tbsp olive oil, divided

1 pound portobello mushrooms, thinly sliced

1 pound white mushrooms, thinly sliced

2 medium shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

4 tbsp butter

3 tbsp finely grated Parmesan cheese

sea salt and freshly ground black pepper to taste

Instructions

  1. Gather all ingredients.
  2. Warm broth in a saucepan over low heat.
  3. Meanwhile, warm 2 tbsp olive oil in a large saucepan over medium-high heat. Add mushrooms, cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
  4. Add remaining 1 tbsp 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.
  5. Pour in wine, stirring constantly, until the broth is absorbed.
  6. 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 15-20 minutes.
  7. Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
  8. Season with salt and pepper and serve immediately.