I was very happy that I had decided to serve it with the Lemon Garlic Tilapia and Buttered Garlic Broccoli, because the fact that both of those dishes required less than 10 minutes of cooking time made the risotto possible. With three hungry boys at my feet, dinners that require the least amount of kitchen prep time are much more typical around this house.
- 4 cups chicken broth divided
- 2 tablespoons olive oil divided
- 10 ounces white button mushrooms thinly sliced
- 12 ounces crimini mushrooms thinly sliced
- 2 shallots diced (shallots can range in size from less than an inch diameter to 3 inches, I used about a tablespoon worth of finely diced shallots)
- 1 cup Arborio rice
- 1/3 cup dry white wine
- sea salt to taste
- freshly cracked black pepper to taste
- 2 tablespoons finely chopped chives
- 3 tablespoons butter
- 3-4 tablespoons freshly grated Parmesan cheese
- In a saucepan, warm the broth over low heat. Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 4 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, 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 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 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and Parmesan. Season with salt and freshly cracked pepper to taste. Enjoy!