After eating so many mushroom risottos without any flavor I decided to share this recipe for a delicious mushroom risotto.
2 cups risotto rice
2 1/4 cups shiitake mushrooms sliced
2 tbsp. butter
2/3 cup dry white wine
1/3 cup of shallots
1/4 cup onion minced
5 cups chicken stock
1/3 cup grated Parmesan cheese
Salt and pepper to taste
2 tbsp. fresh parsley chopped
1 tbsp. chives
In a saucepan bring the stock to a simmer.
In a deep medium saucepan, melt the butter over medium-high heat. Add the shallots, onions and mushrooms and sauté about 5 minutes.
Add the risotto rice and stir to combine. Add the white wine and bring to a boil cook 3 to 4 minutes to reduce by half.
Add the chicken stock 1/2 cup at a time, stirring enough to keep the rice from sticking.
Keep stirring the rice almost constantly to get the creamy sauce you're looking for in a risotto. Continue to add the chicken stock ½ cup by half cup still doing the same process.
In total this will take about 25 minutes. Be careful to not overcook the rice. When the cooking is almost finished stir in the Parmesan cheese.
Then add the parsley, chives and serve.