- 6 cups chicken broth, or as needed
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 2 medium shallots, diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- 4 tablespoons butter
- 3 tablespoons finely chopped chives
- ⅓ cup freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
- Gather all ingredients.
- Warm broth in a saucepan over low heat.
- Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
- Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
- Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.
- Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
- Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.
- Season with salt and pepper and serve immediately.
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