Savory Mushroom Risotto

Follow our step-by-step guide on how to make Savory Mushroom Risotto.

1. Step 1

   Begin by assembling all your ingredients and clearing a space to work.

2. Step 2

   In a saucepan, gently warm the chicken broth over low heat, allowing its flavors to meld.

3. Step 3

   In a separate large saucepan, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

4. Step 4

   Introduce the sliced portobello and white mushrooms to the pan, cooking them while stirring occasionally until they soften, which should take about 3 minutes.

5. Step 5

   Once tender, remove the mushrooms along with their juices and set them aside in a bowl.

6. Step 6

   In the same saucepan, add the remaining tablespoon of olive oil and toss in the diced shallots, cooking for about a minute until they release a fragrant aroma.

7. Step 7

   Next, add the Arborio rice, stirring to coat each grain in the oil.

8. Step 8

   Allow the rice to cook for roughly 2 minutes until it takes on a pale, golden hue.

9. Step 9

   Pour in the dry white wine, stirring continuously until it is completely absorbed by the rice, infusing it with a rich depth of flavor.

10. Step 10

    Now, start adding the warm chicken broth, half a cup at a time, stirring constantly.

11. Step 11

    Wait for each addition to be absorbed before adding more, continuing this process until the rice is al dente, which should take around 15 to 20 minutes.

12. Step 12

    Once the rice reaches the perfect texture, remove the pan from the heat.

13. Step 13

    Fold in the reserved mushrooms and their liquid, along with a generous pat of butter, freshly chopped chives, and a sprinkle of grated Parmesan cheese.

14. Step 14

    Season your risotto with sea salt and freshly ground black pepper to taste.

15. Step 15

    For the ultimate experience, serve immediately, savoring the creamy texture and vibrant flavors that come together in this delightful dish.