How to make it

  • 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 the mushrooms, and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken on a pale, golden color, por in wine, stirring constantly until wine has fully absorbed. Add 1/2 cup broth to the rice stirring until broth is fully absorbed. Continue adding broth 1/2 cup at a time until the broth is absorbed and rice is al dente. About 15-20 minutes.
  • Remove from heat and stir in mushrooms, with their liquid, butter, chives, and parmesan cheese. Season to taste with salt and pepper.

People Who Like This Dish 3
Reviews & Comments 4

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  • leiasuzanne 8 years ago
    Good one! I'll have to correct that eventually I guesss! Thanks for letting me know! : )
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  • jabec 8 years ago
    How hard did you have to squeeze oliver to get oil out of him. ;-) just teasing LOL
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  • leiasuzanne 8 years ago
    Oh my! How funny! I hope you'll love this recipe as much as I do! Enjoy!
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  • pizzaman 8 years ago
    just logged in after almost a year looking for a mushroom risotto recipe, saw this, looks great, I'm done! thanks :)
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