In a saucepan warm the broth over low heat
Warm two tablespoons olive oil in a large saucepan over medium- high heat. Stir in the mushrooms and cook until soft, about 3 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 rise is al dente Risotto, about 15- 20 minutes.
Remove from heat, and stir in mushrooms with their liquid , butter, chives, and Parmesan.
Season with salt and pepper to taste
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