Mushroom Risotto-The Easy Way This easy to make traditional risotto can be made with all manner of mushrooms from dried Porcini, wild edible mushrooms, Ceps, or Chestnut mushrooms as desired. When cooked the rice in this mushroom risotto should be Al Dente, slightly firm to the bite but not hard. Ingredients 1.4L chicken or vegetable stock, adding 125ml at a time 3 tablespoons olive oil 500g Ceps or Portobello mushrooms, thinly sliced 500g button mushrooms sliced thinly 2 medium shallots, diced 340g Arborio or risotto rice 125ml good quality dry white wine 3 tablespoons chopped chives 60g good quality salted butter 5 tablespoons freshly grated Parmesan cheese salt and black pepper to taste Method 1.Gently warm the chicken or vegetable stock in a heavy saucepan over low heat 2.Heat just  2 of the 3 tablespoons olive oil in a large heavy bottomed frying pan on ...