Mushroom Risotto 🍄 What’s better than a bowl full of comfort with the leaves falling and temperatures dropping 🍂🍁 1 1/2 C Arborio Rice 5 1/2 C chicken broth/stock 8 oz Shiitake Mushrooms 3 cloves garlic minced 1 baby yellow onion or shallot minced 1 Leek halved and thinly sliced 1/2 C dry white wine 5 Sprigs of thyme 2 Sprigs of rosemary 4 Tbsp Butter 1/2 C Parmesan Cheese Salt and Pepper Olive Oil Chives for garnish Warm the broth/stock over low heat in a pot. In a large 10 or 12 inch saute pan over medium/low add olive oil, Add mushrooms and season with salt and pepper. Cook until mushrooms have sweat and are tender, about five minutes. Remove from pan. Add more olive oil to coat the pan. Cook onion, leek and garlic on medium-low heat until fragrant and softened, about five minutes minutes. Season with salt and pepper. Add rice, stirring occasionally until the edges of rice are translucent. Add white wine stirring frequently until wine is fully absorbed. Add chicken b...