Homemade Mushroom Risotto

When I found this recipe, I knew I'd have to try it. If its one thing I LOVE is mushrooms. I will put them on anything and everything. Love. Love. Love.

Mushroom Risotto
Serves 6-8 as a side dish, or 4 as main dish

6 cup chicken broth, divided
1/2 cup dry white wine
2 tablespoon olive oil, divided
1 1/2 cup Arborio rice
1 clove garlic, minced
12-16 oz fresh mushrooms
3 tablespoon chopped chives
sea salt to taste
freshly ground black pepper to taste
1/3 cup freshly grated Parmesan cheese

In a saucepan, warm the broth over low heat.  Warm 1 tablespoon olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 6-8 minutes Remove mushrooms and set aside.  Add 1 tablespoon olive oil to the large saucepan, and stir in the garlic -if you're like me, you will add tons extra 'cuz it's amazing. Cook 1-2 minutes.  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 35-40 minutes. If this is not done slowly the creamy texture of the risotto will not be right.  Once all of the broth is absorbed, remove from heat, and stir in mushrooms with their liquid, chives, and Parmesan. Season with salt and pepper to taste.  Serve immediately.

Side Note
The original recipe also called for 3 tablespoons butter, however I haven't added it to my version and love the taste. Anything I can do to make it healthier I do. I also added quite a bit more garlic than the recipe called for and nearly doubled the mushrooms to make it with fewer carbs per serving.

Source: Adapted from AllRecipes.com

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