Gourmet Mushroom Risotto with White Wine

Gourmet Mushroom Risotto
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 6

6 cups chicken broth, divided
1/2 cup Dry Gourmet White Wine Bouillon (combine with 1 cup warm water)
3 tablespoons olive oil, divided
sea salt to taste
1 pound portobello mushrooms, thinly sliced
freshly ground black pepper to taste
1 pound white mushrooms, thinly sliced 4 tablespoons butter
2 shallots, diced
1/3 cup freshly grated Parmesan cheese
3 tablespoons finely chopped chives
1 1/2 cups Arborio rice


  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large saucepan over medium high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine bouillon, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.