I am very fond of anything rice and anything mushroom. And lucky enough for me, you can mix these two up and get this mushroom risotto that simply tastes heavenly.

This recipe is from allrecipes.com.

Ingredients: (serves 6)

6 cups chicken broth, divided

3 tablespoons olive oil, divided

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 black pepper to taste

3 tablespoons finely chopped chives

4 tablespoons butter

1/3 cup freshly grated Parmesan cheese

Procedure:

* In a saucepan, warm the broth over low heat.
* Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

* Add 1 tablespoon 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. Add 1/2 cup broth to the rice, and stir until the broth is 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.
* Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

This is an authentic Italian-style risotto recipe, and you should be able to enjoy this when paired with some chicken kiev, or even a simple fried chicken fillet. The creaminess of this dish is the perfect texture to an otherwise simple recipe.

Mushroom risotto has a total of 438 calories, 17.1 grams of fat and 31 milligrams of cholesterol.