Ingredients:
4 cups Chicken Broth*
1/2 cup Water
2-3 Tablespoons Olive Oil
2 large Shallots, chopped
2 Celery stalks, sliced
1 cup Arborio rice
1/2 cup Dry White Wine
1 teaspoon Coriander
Salt & Pepper
1-2 Tablespoons Margarine
8 oz. Portabella Mushrooms, sliced
2 teaspoons Cream Cheese
Fresh Chives, chopped
Directions:
Bring broth and water to a boil in a small saucepan and keep at a simmer.
Sauté shallots in a large skillet with 2-3 Tablespoons of olive oil for 3 minutes.
Add celery and cook 2 minutes more.
Stir in the rice and cook for 2 minutes.
Pour in the wine and stir until it has been absorbed, then add a ladleful of broth with the coriander and cook, stirring until the liquid has been absorbed.
Continue adding broth a ladleful at a time until broth has been used, about 25 minute cooking time.
Sauté the mushrooms in a separate pan in 1-2 Tablespoons of the margarine until soft, then stir into the risotto.
Add the cream cheese and stir. Season to taste with salt and pepper.
Sprinkle with chives before serving.
