Yield 6 servings
Active Time 20 minutes
Total Time 50 minutes
5 cups chicken or vegetable broth, divided
1 cup warm water
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white button mushrooms, thinly sliced
1/2 ounce dried Porcini
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
Bring Porcini and 1 cup water to boil in a saucepan. Simmer for 5 minutes and transfer Porcini with a slotted spoon to a cutting board.
Add broth to the Porcini liquid in sauce pan and just bring to a boil. Lower heat to simmer and keep warm.
Chop porcini mushrooms. Warm 2 tablespoons olive oil in deep large skillet on medium heat. Stir in Portobello and button mushrooms and cook until soft (3 minutes). Add Porcini and cook 2 minutes. Remove mushrooms and liquid and set aside.
Add 1 tablespoon olive oil to skillet and add the shallots. Cook for 1 minute and add the rice. Stir rice for 2 minutes to coat with oil.
When the rice turns a pale golden color pour in the wine and stir continuously until the rice absorbs the wine. Add 1/2 cup of broth and stir until the broth is absorbed. Repeat with remaining broth until all of the broth is absorbed and the rice is neither crunchy nor too soft (al dente), about 15 minutes.
Remove from heat. Stir in mushrooms with liquid, butter, chives and cheese. Season to taste with salt and pepper. Enjoy!