MUSHROOM RISOTT0

 MUSHROOM RISOTTO

INGREDIENTS: 3 TBS OLIVE OIL, 2 CHOPPED SHALLOTS, 6 CLOVES CHOPPED GARLIC, 4 TBS BUTTER, 6 CUPS CHICKEN BROTH, 1 POUND MUSHROOM BLEND, 1 1/2 CUPS ARBORIO RICE, 1/2 CUP WHITE WINE, 1/2 CUP PARMESAN CHEESE, 1/2 CUP FRESH CHIVES, SALT & PEPPER TO TASTE.

SAUTE THE GARLIC, MUSHROOMS AND SHALLOTS IN HALF THE BUTTER AND OIL FOR 8 MINUTES. SET ASIDE

ADD THE REST OF THE BUTTER AND THE RICE TO THE PAN AND LIGHTLY BROWN (ABOUT 3 MINUTES)

ADD ABOUT ONE CUP OF BROTH TO THE PAN AND STIR OFTEN. AS THE LIQUID DISAPPEARS, ADD ANOTHER CUP. KEEP DOING THIS UNTIL ALL THE STOCK IS USED UP. WHEN I PUT THE LAST OF THE STOCK IN THE PAN, I ADDED THE WINE, CHEESE AND CHIVES. SEASON TO YOUR LIKING AND SPRINKLE SOME FRESH CHIVES ON TOP SO IT LOOKS PRETTY!