- 8 tablespoons Butter, divided
- 1 1/2 pounds fresh Mushrooms (Porcini or shiitake are my favorite. Don’t use button mushrooms. They are too bland.) large mushrooms sliced, small mushrooms halved or quartered
- 7 cups low-salt chicken broth
- 2 tbsp Extra-virgin Olive Oil
- 2 Shallots
- 1 1/2 cups Arborio Rice
- 1/2 cup Dry White Wine
- 1/4 cup grated Parmesan cheese plus additional for serving
- 3 tbsp Chives, fine chopped
- Salt, Pepper, parsley
Melt 3 tablespoons butter in heavy large saucepan over medium-high heat. Add 1/2 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Place mushrooms aside for later use. Repeat with other half of mushrooms. Set aside.
Bring chicken broth to simmer in medium saucepan; keep warm. Melt remaining 2 tablespoons butter with olive oil in the same heavy large saucepan over medium-low heat. Add shallots, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 1/2 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 1/2 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. This is the halfway point and you can add your mushrooms back in. Continue adding broth by 1/2 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. You might reach this consistency before all 7 cups, so start tasting around 5 1/2. If you don’t use all the broth that is fine. Remove from heat and stir in 1/4 cup grated Parmesan cheese and chives. Serve immediately and with a little more parmesan, chives, and parsley as garnish!