Risotto in 4 Easy Steps

I was always under the impression that Risotto was fancy and difficult to make. I made this assumption without doing any research. I could have been making this a long time ago! I don’t want you making the same mistake. Risotto is delicious and incredibly easy to make. 

 (I was having technical difficulties getting the recipe card up for this post) I am so sorry! 


  • 6 cups chicken broth, divided
  • 2 tablespoons olive oil
  • 1 pound portobello mushrooms, thinly sliced
  • 1 pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground pepper to taste
  • 3 tablespoons finely chopped chives
  • 4 tablespoons butter
  • 1/3 cup freshly grated parmesan cheese




  1. In a saucepan, warm the broth over low heat.
  2. Warm two tablespoons of olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove the mushrooms and their liquid, and set aside.
  3. Add 1 tablespoon of 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, stirring constantly until the wine is fully 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