Mushroom risotto

Got the recipe from here: Gourmet Mushroom Risotto

The following is the recipe with my alterations:

INGREDIENTS

• 6 cups chicken stock
• 4 tablespoons olive oil
• 1/2 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1 cup dry white wine (we used Pinot Grigio)
  
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 1/2 cup freshly grated Parmesan cheese

DIRECTIONS

1. In a saucepan, warm the broth over low heat.
2. Warm 3 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, chives, and parmesan. Season with salt and pepper to taste.

The original recipe calls for butter, but I forgot it this most recent time and it tasted fine without, and is a good deal better for you =)

This stuff is super, super filling. It chills pretty well, though. And of course, it tastes best if you drink the remainder of the wine with it! Laura gave this two thumbs up. I have kept it in the refrigerator and microwaved it for lunch (1.5-2 minutes on High), and it's still awesome. And since it's so filling, you only need to bring a little (~3/4 cups) with you.

It Begins

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