What do you do when you buy a bunch of mushrooms on special at the market? Why, you make risotto, of course! I love risotto. It's rich and creamy and quite easy to make, if you don't mind hanging out by the stove for 20 minutes stirring.
It's been a little difficult lately to plan meals and find recipes I want to try out for a few reasons. First of all, I recently started a new job and I am working longer hours. I am in no way complaining because I am really happy about the position, but I have less time to do everything from searching for recipes to executing them, although my husband has started to pitch in.
Second, with the weather getting slightly warmer, I can no longer make large batches of soups and stews which really helped me get through the winter. When it's warm out, I don't necessarily crave a hearty stew. But how easy it is to make one and eat it a couple of times throughout the week! I'll be spending some time over the weekend searching for "spring" soup and stew recipes.
I looked around quite a bit to find a risotto recipe I liked which, believe it or not, was no easy task. I decided to go with this recipe and made a couple of adjustments. I grated about one cup of Parmesan cheese and used about 3/4 cup in the risotto and reserved the rest for sprinkling when I served it. I also used regular old button mushrooms. I plan on making this again because it was delicious and very satisfying, but I will definitely make it with a different variety of mushroom or use a couple of different kinds. Make sure to serve this dish with a big glass of red wine!