Easy Mushroom Risotto

Step 1

In a medium saucepan, heat the chicken broth to a simmer.

Step 2

Meanwhile, in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-4 minutes. Remove them from the pan and set them aside for now.

Step 3

In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 4 minutes until golden.

Step 4

Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 6 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 30 minutes to add the entire 6 cups of chicken broth.

Step 5

Once all the liquid has been used, stir in the mushrooms, the butter, and the parmesan. Taste, and salt and pepper to taste.