Tasty Morsels 

4-5 cups chicken stock
1 or 2 large leeks
large handful of mushrooms (shiitake, in my case), chopped or sliced
2 TB olive oil
1/2 tsp dried thyme
2 cloves garlic, chopped
1/2 stick butter
1 shallot, diced
1 cup arborio rice
1/2 cup dry white wine
1/2 cup shaved parmesan cheese
salt and pepper

Heat oil with 1 TB of butter in a saucepan, until foaming. Sautee mushrooms, stirring, until browned. Add garlic, pepper, and thyme. Sautee a few more minutes. Transfer to bowl and set aside.

Heat broth.

Heat olive oil and 2 TB butter in same saucepan. Add shallot and leeks. Sautee until tender, 5 mins. Add rice and stir. Add wine until absorbed.

Add 1 cup broth over medium until absorbed, 3 mins. Continue adding broth 1/2 cup at a time every 2 minutes. When nearly done, test texture. You don’t want crunchy.

When done, turn off heat, stir in parmesan and 1 TB of butter. Drain liquid from mushrooms and fold back into risotto.

Adapted from: Whisk. Flip. Stir.

Didn’t I mention that I love to make risotto? Almost as much as I love to eat it? Speaking of which, best I’ve ever had: Ossobuco Risotto. Yep. I’ve been super slow lately posting. I mean super super slow. I blame the holidays. You know what I mean.

Let’s blame it on the wine that I used in my risotto. This stuff sure is tasty.

Up next (eventually): porkbelly porchetta.