Portobello Parmesan Risotto

*Apologies, the picture is terrible. But the flavour is great.

Ingredients

2 large portobello mushrooms
350 g brown cremini mushrooms
5 cups chicken or vegetable broth
2-3 tablespoons olive oil
2 shallots
0.5 cup freshly grated parmesan cheese
diced chives
0.5 cup white wine
1.5 cups arborio risotto
4 tablespoons butter
ground pepper

Chop the portobello and cremini mushrooms. Toss them into a saucepan with a tablespoon or so of oil, and sautee until soft. Drain off excess liquid.

Finely chop the shallots and toss them into a skillet lined with 1 tbsp of oil. After the shallots have heated, add the risotto and mix so the rice is well coated with oil. Do this for about two minutes, and then pour in the white wine. When the wine has been absorbed, add a half cup of the broth to the mix, until it too has been absorbed. Keep adding the broth in half cup servings until the rice is cooked. This should take about 20 minutes and is incredibly boring. Stir throughout.

Wilde Oscar says: Much of how your dish turns out will depend on the type of broth you use. If your broth has too much salt or seasoning, this'll over power the flavour of the mushrooms and parmesan. To compensate, try watering it down.

When the risotto is cooked, stir in the mushrooms, butter, chives and healthy amounts of parmesan. Stir well. Salt and pepper to taste.

Wilde Oscar says: The second key to this dish is good quality cheese. Make sure you're using fresh parmesan that you've grated by hand. Also, try for fresh cracked pepper that you're grinding by hand rather than the finer pepper that's good for adding spice when cooked right in.

The third key is low heat and patience. Good food won't be rushed.