Gourmet Mushroom Risotto

Made this for Father's Day today and I thought it turned out delicious!  It definitely took a loooong time to make, but was really yummy.  I didn't have any fresh mushrooms so I just subbed in two small cans.  I also didn't have shallots or chives so I uses a little bit of sauteed onion in the beginning and then added the rice.  I also bought three cans of swansons low sodium chicken broth.  In the past my risotto was too salty due to the chicken bullion, but this was just right!

Gourmet Mushroom Risotto

Rated:	Prep Time: 20 Minutes	Ready In: 50 Minutes
Submitted By: MYLEEN	Cook Time: 30 Minutes	Servings: 6

"This authentic Italian-style risotto is cooked the slow, painful way, but it's oh so worth it. It's the perfect complement for grilled meats and chicken dishes."

Ingredients:

6 cups chicken broth, divided 3 tablespoons 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 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese

Directions:

1.	In a saucepan, warm the broth over low heat.
2.	Warm 2 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.
3.	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 rice is al dente, about 15 to 20 minutes.
4.	Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Source: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=85389&origin=detail&&Servings=6