Mushroom Risotto

- LW

This is my basic risotto recipe. You can easily add other ingredients, like bacon, proscuitto, or squash. You could make it vegetarian by using vegetable broth, or you could experiment with a red wine/beef broth version.

It will take about 20-30 minutes to add all the broth, so pour yourself a big glass of that white wine while you stir constantly!

Ingredients
 4 cups chicken broth

 2 tablespoons olive oil, divided

 1 to 1 1/2 pounds sliced mushrooms, any kind

 2 shallots diced, or the chopped white ends of 3 green onions (save chopped green ends)

 1 cup arborio rice

 1/3 cup dry white wine

3 chopped green onions (green part), or several tablespoons chopped chives

2 tablespoons butter

1/4 cup freshly grated Parmesan cheese

salt and pepper to taste

Directions
In a saucepan, warm the broth over low heat.

Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 5 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to skillet, and stir in the shallots or white ends of green onions. 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.

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