I love risotto but I don’t usually order it out at a restaurant because I never find it as creamy and luscious as homemade. That’s because restaurants usually need to parboil the rice to get it served in a short amount of time. Risotto is a bit of a labor of love…adding the broth slowly so the rice will release its starches, but grab a glass of wine, turn on some tunes, and gently stir away. I find it so calming and relaxing.

This mushroom risotto uses a few things I had on hand. Cervasi Olive oil (always), mushrooms, leftover white wine (I know, crazy huh?), Parmesan Reggiano and arborio rice I had in the pantry. Creamy, comforting, cheesy…just delish. I topped mine with a few sautéd shrimp, but you could serve it with a green salad, chicken or alllll by itself. It’s that good. Enjoy my friends!