Northern Italy

In spite of the time it takes to make risotto, it is quite elegant and rewarding for you and your guests.


  • 6 cups halal chicken stock, divided
  • 3 tablespoons olive oil, divided
  • 1 pound portobello mushrooms, thinly sliced
  • ½ pound white mushrooms, thinly sliced
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • 3 tablespoons chives, finely chopped
  • 4 tablespoons butter
  • ⅓ cup Parmesan cheese, freshly grated
  • black pepper, freshly ground
  • salt

Step 1

In a sauce pot, warm the stock over low heat.

Step 2

In a large skillet, warm 2 tablespoons olive oil over medium-high heat.

Step 3

When the olive oil is warm, stir in the mushrooms, and cook until soft.

Step 4

Remove mushrooms and their liquid, and set aside.

Step 5

Heat a tablespoon of olive oil in your skillet, stir in the shallots, and cook for 1 minute.

Step 6

Add the rice to the skillet, and stir to coat each kernel with oil.

Step 7

When the rice appears transparent, pale, and golden in color (after about two minutes), stir in ½ cup warm stock. Stir until the stock has been absorbed.

Step 8

Continue adding warm stock ½ cup at a time, and stir continuously.

Step 9

After you have stirred in all the warm stock, the rice should be al dente. To check if the rice is done, bite into it. It should be slightly “al dente,” meaning it is slightly resistant but not hard in the center. This should take 25 to 30 minutes. Note: the rice should still be a little “soupy.”

Step 10

Remove from heat, and stir in the mushrooms with their liquid, butter, chives, and Parmesan.

Step 11

Season with salt and pepper to taste, and serve immediately.


You may substitute the mushrooms with asparagus, kale, shrimp, tomatoes, onions, or spinach.