Mushroom
Rissoto
Original
recipe
makes
6
____________________
Ingredients
6
cups
chicken
____________________
,
divided
3
tablespoons
olive
oil
,
divided
1
pound
portobello
mushrooms
,
thinly
____________________
1
pound
white
mushrooms
,
thinly
sliced
2
____________________
shallots
1
1
/
2
cups
rice
1
/
2
cup
dry
white
____________________
salt
to
taste
freshly
____________________
black
pepper
to
taste
3
tablespoons
finely
____________________
chives
4
tablespoons
butter
1
/
3
cup
freshly
____________________
Parmesan
cheese
Directions
____________________
,
warm
the
broth
over
low
heat
in
a
saucepan
.
After
that
warm
2
____________________
olive
oil
in
a
large
saucepan
over
medium
-
high
heat
,
____________________
stir
in
the
mushrooms
,
and
cook
until
____________________
,
about
3
minutes
.
Remove
mushrooms
and
their
liquid
,
and
set
aside
.
____________________
add
1
tablespoon
olive
oil
to
a
pan
,
stir
in
the
shallots
and
cook
for
1
minute
.
Add
rice
,
stirring
to
____________________
with
oil
,
about
2
minutes
.
____________________
the
rice
has
taken
on
a
pale
,
golden
color
,
____________________
in
wine
,
stirring
constantly
until
the
wine
is
fully
absorbed
.
Add
1
/
2
cup
broth
to
the
rice
,
and
____________________
until
the
broth
is
absorbed
.
Continue
adding
broth
1
/
2
cup
at
a
time
,
stirring
continuously
,
until
the
liquid
is
absorbed
and
the
rice
is
al
dente
.
This
____________________
for
about
15
to
20
minutes
.
Finally
____________________
from
heat
,
and
stir
in
mushrooms
with
their
liquid
,
butter
,
chives
,
and
parmesan
.
____________________
with
salt
and
pepper
to
taste
.
