Ingredients:

• 6 cups chicken broth (homemade or store-bought, low-sodium)
• 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 (choose a crisp, dry wine like pinot grigio or sauvignon blanc)
• 4 tablespoons butter
• 3 tablespoons chives (finely chopped)
• ⅓ cup freshly grated Parmesan cheese
• Sea salt and freshly ground black pepper

Instructions:

1. Prepare the Broth:
   • Heat the chicken broth in a saucepan and keep it warm on low heat. You can enhance the flavor by simmering it with shallot scraps, chives, and mushroom stems.
2. Sauté the Mushrooms and Shallots:
   • In a large skillet, heat 2 tablespoons of olive oil over medium heat.
   • Add the sliced portobello and white mushrooms along with the diced shallots.
   • Sauté until the mushrooms are soft and golden brown.
3. Add the Rice:
   • Stir in the Arborio rice, coating it with the oil and mushroom mixture.
4. Wine Absorption:
   • Pour in the white wine and let it absorb into the rice, creating a flavorful base.
5. Risotto Magic:
   • Begin adding the warm chicken broth, one ladleful at a time.
   • Stir continuously until the liquid is absorbed before adding more.
   • Repeat this process until the rice is creamy and slightly al dente (about 20-25 minutes).
6. Final Touches:
   • Remove from heat and stir in the remaining tablespoon of olive oil, butter, and grated Parmesan cheese.
   • Season with salt and pepper to taste.
7. Serve Warm:
   • Garnish with chopped chives and extra Parmesan.
   • Enjoy your velvety mushroom risotto as a side dish or a comforting main course!

Remember, patience is key when making risotto. The slow cooking process allows the rice to release its starch, resulting in that creamy texture we all love. Buon appetito! 🍽️🍄