I have been on a roll this last month! Not only did I make my own chicken stock, I made my own mushroom stock and then I made risotto with that mushroom stock. MMMMM. I’ll admit that I’ve had mixed results trying to make risotto in the past, mushroom based risotto included. The first time I ever made it, it may have actually been the first dish I ever made that my husband rejected outright. Let’s just say this one did not suffer the same fate.
Like a lot of risotto recipes, this can take awhile. Buckle up if you want to attempt this, probably on a long evening rather than a week night. I’ve got all the time in the world on weeknights right now-- not everyone does. It went great with the lamb chop that we made that night. The broth-wine combo that we use to bulk up the arborio rice comes in very earthy, so it’s a lovely pairing for red meat.
Let’s start with the broth:
An idea born in Normal, Illinois, Eating Normal hopes to chronicle the eating Experiences of a Red bird.
Pledge monthly to our patreon!
Or, you know, support the mission with caffeine! Buy me a coffee through Ko-Fi.