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Gourmet Mushroom Risotto

Myleen Sagrado Sjödin
  • 50 minutes
  • Serves 6

INGREDIENTS

6 cups

chicken broth, divided

3 tbsp

olive oil, divided

1 lb

portobello mushrooms, thinly sliced

1 lb

white mushrooms, thinly sliced

2

shallots, diced

1 1/2 cups

Arborio rice

1/2 cup

dry white wine

sea salt

freshly ground black pepper

3 tbsp

finely chopped chives

4 tbsp

butter

1/3 cup

freshly grated Parmesan cheese