MUSHROOM RISOTTO

(RECIPE POSTED BY ANGELA BEADLE CORCORAN)

8 cups chicken broth
3 tbls. Olive oil, divided
4 finely chopped shallots, divided
2 crushed garlic cloves, divided
2 cups Portobello mushrooms
2 tbls. Fresh parsley, finely chopped
2 tbls. Butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese

Use large, deep fry pan, preferably heavy, heat and add 1 tbls. Olive oil, add shallots and garlic, cook until well done, translucent, approx. 5 min, add chopped mushrooms, I scooped out gills as not to make rice grey, add butter and parsley, cook, seasoning with salt and pepper when almost done. Set aside.
In same pan, add 2 tbls. Olive oil, heat, add other ½ onion and clove of garlic, cook till translucent, add rice and stir quickly, so the rice doesn’t brown. Stir until the rice looks translucent, approx . 1 min.
Stir in white wine, and cook until nearly all is evaporated, stirring constantly.
Very important to stir constantly throughout the rest of recipe.
Have your chicken stock simmering on the stove; it is important that it is hot.
Ladle 1 cup of broth to rice, and stir until it is almost all absorbed, add another cup of broth, stir until almost all is absorbed, continue this until all 8 cups of broth is gone. This should take 30-40 min., I know, but it is so worth doing it right!!
When almost all the liquid is absorbed, add the mushroom mix and the cheese, cook until melted.
ENJOY!