Garlic Mushroom Risotto


  • 6 cups chicken broth, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 2 cloves of garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • Sea salt and ground black pepper
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter


  1. In a saucepan, warm the broth over low heat.
  2. In a large saucepan, warm the olive oil and stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and its liquid. Set aside.
  3. Add 1 tablespoon olive oil to skillet and stir in the shallots and garlic. 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 minutes.
  4. Remove from heat, and stir in mushrooms, butter, and chives. Season with salt and pepper to taste.