Heavenly Risotto

Risotto is one of my favorite things. I don't make or order it too often because it can be very rich, but I had an urge the other day so out came the arborio rice. I've always followed my mom's recipe, but I didn't have a shallot or white wine this time, so I decided to improvise with garlic and extra chicken broth. The result was, hands down, the best risotto I've ever eaten, let alone made myself. It was creamy, bursting with flavor, and didn't even need a dusting of Parmesan at the end.

This meal resulted in Jeff offering a suggestion for a new blog addition - the boyfriend meter. He tries the majority of my kitchen creations, so why not put my live-in second opinion to use? He'll be judging meals on a five point scale to give you a better idea of how edible these things I make actually are.

Mushroom Risotto

Recipe:
(Makes 4 servings)

2 tablespoons unsalted butter
4 cloves fresh garlic, minced
1 cup arborio rice
3 1/2 cups low sodium chicken broth
8 ounces cremini mushrooms, sliced
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
Fresh ground pepper to taste

Melt butter in a large pan at medium heat. Add garlic and saute until golden.
Add rice and stir until the rice is lightly coated in butter.
Add 1/2 cup of chicken broth, bring to a boil, and cook until broth is reduced by half. Reduce heat to medium-low. When broth is almost absorbed, add another cup of broth. Repeat with remaining broth.
While the rice is cooking, heat olive oil in a pan and add mushrooms, sauteing until brown and soft. Remove from heat.
When broth is completely absorbed, season with ground pepper and gently fold in the cheese. Stir in the mushrooms and serve immediately.

Boyfriend Meter:
5 out of 5 (He actually said 8 out of 5, but let's be reasonable)
"Comforting, flavorful, satisfying"