Mushroom Risotto

Mmmmmm....Risotto....really do I really need to say more? What doesn't risotto go with? This recipe has never disappointed, and all who taste it will fall in love with risotto all over again. Throw in some thinly sliced grilled steak or grilled chicken and you have a complete meal.

5 cups chicken broth, divided
3 tablespoons olive oil, divided

1 lb portobello mushrooms, thinly sliced
2 shallots, diced

1 tbsp fresh minced garlic
1 1/2 cups Arborio rice
1 cup dry white wine
3 tablespoons finely chopped chives
6 tablespoons butter
1/3 cup freshly grated Parmesan cheese
sea salt to taste
freshly ground black pepper to taste

Warm the broth in the microwave for 4 minutes. You can heat it 2 cups at a time, as needed for 1 min.
In a large saucepan over medium-high heat add 2 tbsp olive oil and 1 tbsp butter. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tbsp olive oil and 1 tbsp to the skillet, continuing to cook over medium-high heat, and stir in the shallots and garlic. Cook until opaque. Add rice, stirring to coat with oil, about 2 minutes. When the rice is slightly golden in 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 creamy but firm, but not hard in the center, about 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, remaining butter, chives, and parmesan. Season with salt and pepper to taste.