This rice dish makes a perfect side with meats, especially chicken! The rich taste supplied largely by the mushrooms incorporated into the side makes this recipe a must have in your roster. See below for the instructions!
Prep 20 m - Cook 30 m- Ready In 50 m
What you will need:
6 cups chicken broth, divided
3 tbsp olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tbsp finely chopped chives
4 tbsp butter
1/3 cup freshly grated Parmesan cheese
In a saucepan, warm the broth over low heat.
Heat 2 tablespoons olive oil in a large saucepan over medium high heat. Mix 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 for about a minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, yellow-gold 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 rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!