The ideal mushroom risotto with Portobello Mushrooms.
Cooking time 25
Chicken Stock (Vegetable stock or water if in a pinch)
Start with shallots finely chopped. Once caramelized add mushrooms and butter. This will take a while. Add the rice, garlic, rice, salt, pepper and mix around. Sautee the rice and then add a splash of white wine.
Once the alcohol evaporates start adding the stock. One ladle at a time. Never drown the Risotto. Keep on stirring.
Once the rice is feeling cooked, add the cheese and stir in to make the sauce.
Finish with Chives and freshly cracked black pepper.