Mushroom Risotto

Steps

1. 1
   Pour the chicken stock into a medium pot and bring to a boil over medium-high heat. Keep the stock hot throughout the cooking process to prevent shocking the rice.
2. 2
   Slice the mushrooms thinly. Shiitake is used here, but any mushroom variety of your choice works well.
3. 3
   Thinly slice the shallots.
4. 4
   In a Dutch oven or heavy-bottomed pot, melt butter with oil over medium heat. Add the shallots and cook, stirring frequently for about 2 minutes, until softened but not browned.
5. 5
   Add all the mushrooms to the pot and cook, stirring occasionally, for 5 to 7 minutes until they change color and soften.
6. 6
   While the mushrooms cook, grate the Parmesan cheese using a rasp grater or microplane. Aim for about 40 grams (or half cup) of finely grated cheese.
7. 7
   Add the arborio rice to the pot and cook, stirring frequently, for 3 to 4 minutes until the rice becomes translucent.
8. 8
   Pour in the dry white wine and stir frequently until completely absorbed. The alcohol will cook off quickly while deglazing all the flavorful browned bits from the bottom of the pot.
9. 9
   Season with cracked black pepper and kosher salt.
10. 10
    Reduce heat to medium-low. Begin adding the hot stock in batches of about half a cup at a time. Stir frequently after each addition until the liquid is almost completely absorbed before adding the next batch. Repeat until all stock is incorporated.
11. 11
    Taste the rice to check for doneness. It should be tender with a slight firmness but not hard or crunchy. If the rice is still too al dente, add more warm water and continue cooking.
12. 12
    Remove from heat and stir in the grated Parmesan cheese and about 1 tablespoon of chopped chives. The cheese will melt immediately, adding richness and flavor.
13. 13
    Serve immediately in bowls, garnished with extra Parmesan cheese and chives.