Gourmet Mushroom Risotto
It takes some time to make, but the results are worth the wait with this authentic Italian-style mushroom risotto. It goes well with dishes that include grilled meat and chicken.
In a saucepan over low heat, warm the broth.
In the meantime, in a sizable saucepan over medium-high heat, warm 2 tablespoons of olive oil.
Add the portobello and white mushrooms; stir-fry for 3 minutes, or until soft.
Put the liquid from the mushrooms in a bowl and set it aside.
the saucepan with the remaining 1 tablespoon of olive oil.
Shallots are added and cooked for one minute.
Add the rice, and stir-fry for about two minutes, or until the rice is lightly golden and coated with oil.