photo credit: James (ciotog)

This recipe requires 20 minutes preparation time and 30 minutes cooking time.  The dish should be ready in 50 minutes.  This will make 6 servings.  Each serving has the following nutritional value:  Calories 438, Total fat 17.1g, Cholesterol 31mg, Sodium 1338mg, Total carbs 56.9g, Dietary fiber 2.7g, and Protein 11.9g.

Ingredients
Chicken broth – divided into 6 cups
Olive oil (divided) – 3 tablespoons
Portobello mushrooms (thinly sliced) – 1 pound
White mushrooms (thinly sliced) – 1 pound
Shallots (diced) – 2 pieces
Arborio rice – 1 1/2 cups
Dry white wine – 1/2 cup
Freshly ground black pepper to taste
Sea salt to taste
Chives (finely chopped) – 3 tablespoons
Butter – 4 tablespoons
Parmesan cheese (freshly grated) – 1/3 cup

Directions

1.  Warm the chicken broth in a sauce pan over low heat.

2.  In a large saucepan, heat 2 tbsp of olive oil over medium fire.  Add the mushrooms and stir.  Cook the mushroom for 3 minutes or until tender.  Then remove the mushrooms including the liquid.  Set it aside.

3.  In a frying pan, add one tablespoon of olive oil.  Stir the shallots and cook for at least 1 minute.  Add the Arborio rice and stir continuously for about 2 minutes to coat with oil.  Pour the wine when the rice changed its color to pale gold.  Stir continuously until the wine has been fully absorbed by the rice.  Then add half a cup of broth to the rice and stir continuously until the broth is absorbed.  Continue introducing half a cup of broth while stirring the rice.  Make sure the liquid is well absorbed.

3.  Remove the rice from the heat and add mushrooms with liquid, Parmesan, Butter and chives.  Stir continuously then season with salt and pepper.  Serve hot.