1 package of assorted mushrooms or baby bella mushrooms rinsed
4 cups chicken broth (homemade is best)
4 T butter
2 shallots
1 1/2 cups Arborio rice
1/2 cup dry white wine (or another 1/2 cup of chicken broth)
1 tsp kosher salt
1/2 tsp pepper
1 cup grated Parmesan cheese
Melt the butter in a medium sized pot. Saute the shallots for about 5 minutes on medium heat. Add the rice and stir it with the butter and shallots. Add 1 cup chicken broth, salt, pepper, mushrooms and 1/2 cup wine and stir until the broth and wine are absorbed. Continue adding chicken broth 1 cup at a time. Stir until it's absorbed before adding more. This will take about 25 minutes. Remove from heat and mix in the cheese. Keep covered until ready to serve.
We ate it with pork tenderloin and green beans sauteed with garlic.
This recipe is modified from Ina Garten's wild mushroom risotto
http://www.foodnetwork.com/recipes/ina-garten/wild-mushroom-risotto-recipe/index.html
Her's is better. Mine is cheaper (and still good).
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