Mushroom risotto


6 cups chicken broth, or as needed (you can use 1 chicken broth cube for every 2 cups)

3 tablespoons olive oil, divided

500 g oyster mushrooms thinly sliced

500 g branched oyster mushrooms thinly sliced

2 medium shallots, diced

1 ½ cups Arborio rice

½ cup of dry white wine

4 tablespoons of butter

3 tablespoons of finely chopped chives

⅓ cup of freshly grated Parmesan cheese

sea ​​salt and freshly ground black pepper to taste


1. Heat the chicken broth in a saucepan over low heat.

2. Meanwhile, heat 2 tablespoons of olive oil in a large pot over medium heat. Add mushrooms, cook stirring occasionally until softened, about 3 minutes. Remove the mushrooms and their liquid into a bowl. Set it aside.

3. Add the remaining 1 tablespoon of olive oil to the pan. Stir in shallots and cook for 1 minute. Add the rice; cook and stir until rice is coated with oil and pale golden, about 2 minutes.

4. Pour in the wine, stirring constantly until the wine is completely absorbed. Add 1/2 cup of the warm broth to the rice and stir until the broth is absorbed. Continue adding the broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed, and the rice is tender but firm to the bite, about 15 to 20 minutes.

5. Remove from heat. Mix in the preserved mushrooms and their liquid, butter, chives and parmesan cheese. Season with salt and pepper and serve immediately.