Risotto is one of my absolute favorite things to eat or cook. While it is a little labor intensive, the end result is so rewarding. I feel like I've worked hard and the taste is always amazing. It is comfort food at its best. Risotto manages to make its way into at least one meal per week at my house. Whether it is a parmesan risotto that is a base for beef stew or a vehicle to use up veggies in the fridge, it is always easy, delicious and so versatile. I don't always have homemade chicken stock on hand so instead I reduce canned chicken stock by boiling it for a more concentrated flavor. I also love adding extra things to the chicken stock for flavor. In this dish, I add dried porcini mushrooms to give the stock a distinct mushroom flavor. This risotto is for the mushroom lover so if mushrooms aren't your thing then skip to the next risotto recipe. I don't usually like adding butter, oil, or cream at the end of my risotto but the white truffle oil at the end takes the mushroom flavor up a notch. However, this is excellent without the truffle oil. Enjoy!

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