Risotto

Choose short-grained round or semi-round rice; among the best rices for making risotti are Arborio, Vialone Nano, and Carnaroli.

Ingredients

• 6 cups chicken broth
• 3 tablespoons olive oil
• 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. Begin by browning  onion  and shallots in olive oil, never butter. Once it has browned, remove it.
2. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. 
3. add the rice and  fry it, a process that takes about 10 minutes over a moderate flame, while stirring constantly until the rice has taken on a pale, golden color.
4. Then return the onion and shallots to the rice and add the wine, which  has be previously heated.
5. let the wine evaporate completely before adding the remaining ingredients
6. Preferred way: Add the broth all at once, rather than a ladle at a time.  Cover the rice and let it cook gently for about 15 minutes, stirring in a little more broth at the end
7. If you don't know how much broth it will take, then  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.
8. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.