Ingredients
Scale
- 3 cups organic chicken broth (or homemade)
- 1 8 oz) pkg. organic mushrooms of your choice, I used baby bellas and white button
- 1–2 organic shallots, diced
- 3/4 cup Arborio rice
- 1/4 cup white wine
- 2 tablespoons organic parsley or chives, chopped
- 1/4 – 1/2 teaspoon salt
- black pepper to taste
- 2 tablespoons organic butter
- 1/8 – 1/4 cup freshly grated parmesan cheese
Instructions
- In a saucepan, warm the broth over medium heat and keep warm
- Heat a large skillet over med heat, and add 1 Tablespoon olive oil. Add the mushrooms and cook until the juices are released and then reabsorbed and the mushrooms are browned
- Remove mushrooms and set aside
- Add 1 tablespoon olive oil to the pan and stir in the shallots. Cook about 1 minute or until shallots begin to soften
- Add the rice, stirring and cooking about 1-2 minutes
- CAREFULLY add in the wine(you may want to take it off the heat as it will steam), stirring constantly until the wine is fully absorbed
- Using a mug or measuring cup add approximately 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding the hot broth 1/2 cup at a time, stirring often, making sure the liquid becomes absorbed before adding more broth until the broth is gone (you must babysit risotto, don’t walk away, but stir often)
- After about 15 to 20 minutes, the rice will be al dente
- Turn off the heat and stir in the mushrooms, butter, parsley or chives and parmesan cheese
