Mushroom Risotto

Ingredients

• Olive oil
• 2 lbs Portobello or white mushrooms

• 1.5 liters (or about 6 cups) hot chicken broth

• 1 onion diced
• 2.5 cups risotto rice (volume equal to about 6ml of water)
• 1 cup white wine

• 1/3 cup grated parmesan
• 3-4 Tbsp butter
• 3 Tbsp finely chopped chives
• salt and pepper to taste

Instructions

1. In a large pan, add 2 Tbsp olive oil and mushrooms. Cook down mushrooms for about 3-5 mins. Then place mushrooms in a bowl for later.
2. In a sauce pan, heat up chicken broth. Have a soup ladle nearby.
3. In large pan, heat olive oil and add risotto rice. Stir.
4. After rice has absorbed most of the oil and started to become clear granules of rice, add white wine. Stir.
5. After white wine has mostly boiled off, add 2 ladles of chicken broth. Stir.
6. After chicken broth has mostly boiled off from rice, add 2 more ladles of chicken broth. Stir.
7. Repeat step 6 a few times until risotto is al dente.
8. Once the broth is finished and the rice has a slightly soupy texture (about 15-20 mins) and rice is al dente, turn off heat and add in the cooked mushrooms, butter, parmesan, chives and salt and pepper. Stir