Mushroom Risotto

My husband and I honeymooned in Italy and now crave the delicious risotto we ate in Rome, Florence and Venice. Paired with a flavorful Ribeye steak and a great Brunello, this meal is guaranteed to impress all your dinner party guests.

Ingredients:
6 cups chicken broth, divided (I use low-sodium chicken broth for 3 of the 6 cups to cut down on the salt-intake)
3 tablespoons olive oil, divided
1 lb. Portobello mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
Sea salt or kosher salt to taste
Freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:
1. In a medium-to-large saucepan, warm the chicken broth over low heat.
2. Meanwhile, on another burner, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3-5 minutes. Remove mushrooms and their liquid, and set aside.
3. In a large skillet, add 1 tablespoon olive oil, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup of the warmed broth to the rice, and stir 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, about 20-25 minutes.
4. Remove the skillet from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.