Fill in the Blanks Mushroom Rissoto: RECIPEOnline version Complete the recipe with the vocabulary on the right. by Jon Caballero 1 broth stir tablespoons then ground soft sliced servings takes Season pour coat When wine chopped Next remove chopped First grated Mushroom Rissoto Original recipe makes 6 Ingredients 6 cups chicken , divided 3 tablespoons olive oil , divided 1 pound portobello mushrooms , thinly 1 pound white mushrooms , thinly sliced 2 shallots 1 1 / 2 cups rice 1 / 2 cup dry white salt to taste freshly black pepper to taste 3 tablespoons finely chives 4 tablespoons butter 1 / 3 cup freshly Parmesan cheese Directions , warm the broth over low heat in a saucepan . After that warm 2 olive oil in a large saucepan over medium - high heat , stir in the mushrooms , and cook until , about 3 minutes . Remove mushrooms and their liquid , and set aside . add 1 tablespoon olive oil to a pan , stir in the shallots and cook for 1 minute . Add rice , stirring to with oil , about 2 minutes . the rice has taken on a pale , golden color , in wine , stirring constantly until the wine is fully absorbed . Add 1 / 2 cup broth to the rice , and 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 . This for about 15 to 20 minutes . Finally from heat , and stir in mushrooms with their liquid , butter , chives , and parmesan . with salt and pepper to taste .
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