good eats: mushroom risotto.

risotto is one of my absolute favorite go-to meals. simple and delicious. and nothing is more soothing than stirring a steaming pot of arborio rice. 

i never really follow a strict recipe so my mushroom risotto always turns out slightly different. i love that no two batches are the same. regardless of the ingredients, the secret to perfect risotto is not to rush the process. take your time and enjoy!

{pour a glass of wine. chianti in this case. i also highly recommend turning on some of your favorite cooking tunes. i prefer a little bossa nova.}

{chocolate. duh. my muse.}

{trim, clean and slice a few leeks. or an onion. whatever you have on hand.}

 {sliced and diced and ready to go.}

{heat some olive oil in a medium stockpot. throw in a little butter if you so desire. add leeks and sauté until golden.} 

 {bring about four cups of broth plus one cup of white wine to a simmer in a medium sauce pan...no picture because i got distracted by olympic gymnastics. oops.}

{slice up some mushrooms. crimini, portobello, porcini. the possibilities are endless.}

{toss mushrooms in with the leeks and sauté until the mushrooms begin to soften.}

{add a little less than two cups of arborio rice to the mixture. stir until the rice starts to become translucent.}

{transfer about half a cup of the broth/wine mixture at a time to the rice, stirring until all liquid is absorbed. the rice should be plump, yet al dente}

{meanwhile, give a few sprigs of parsley a rough chop and add to the pot.}

{grate some fresh parmigiano reggiano.}

{and some romano. add the cheese to the pot last, along with a sprinkle of crushed black pepper.}

{crusty bread and risotto were meant for each other.}

{yum.}