6 cups chicken broth, or as needed 3 Tbs olive oil, divided 1 lb portobello mushrooms, thinly sliced 1 lb white mushrooms, thinly sliced 2 med shallots, diced 1 ½ cups Arborio rice ½ cup dry white wine 4 Tbs butter 3 Tbs finely chopped chives ⅓ cup freshly grated Parmesan cheese sea salt and freshly ground black pepper to taste
Directions
Step 1
Warm broth in a saucepan over low heat.
Step 2
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.
Step 3
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.
Step 4
Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice; 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.
Step 5
Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.