Home early and I had a craving all day!
This was a meal for me, but it’s usually a wonderful side dish…Risotto!
Some love it with a lot of cheese; I love it without. Want more of the mushroom flavor. Just a little patience and easy.
- Your favorite Mushrooms 🍄 1/2 cup diced
- I shallot , peeled and diced
- 1 cup of white wine 😊..also little more if you like!
- Chives, chopped
- 1 1/2 cups of arborio Italian rice
- 4 tablespoons of olive oil
- 5 cups of chicken broth
- 2 tablespoons of butter
- Romano cheese (optional)
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
Medium heat is the key and keep the stir going with love! Makes 5 servings ❤️ Calories….moving on! 😊
- Warm chicken broth in a saucepan/pot.
- In a heated skillet, add 2 tablespoons of olive oil, add mushrooms and sauté.. leave on the side.
- Take another heated skillet, add 2 tablespoons of olive oil, add shallots and sauté.
- Add arborio Italian rice and stir! Once evaporated, add white wine! Stir, stir, stir until evaporated … start taking a 1/2 cup of broth and add to skillet! Stir, Stir and stir until evaporated!
- Repeat until all the chicken broth is finished. The rice should be al dente (however more broth can be used if required to be softer).
- Now add mushrooms and the liquid from the previously set aside skillet. Fold. Add chopped chives , butter and fold.
- Add Romano cheese (I didn’t use, but you can) pinch of salt and pepper and fold in.
You’re Finished! No more stirring! Plate and pot the remaining wine in a glass! Enjoy!

Letia 😊