Mushroom Risotto with Homegrown Chives

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If you’ve never had risotto (which I haven’t till recently) then please give it a try.  When I see cooks and chefs make it on tv it seems intimidating.  You have to use the perfect amount of broth, at exactly the right time, while stirring constantly for at least 20 minutes to get the creamy consistency that makes this dish wonderful.  But I have learned from many a wise people through the years (all of which were on my television, I watch a lot of tv) that if you’re not stepping out of your comfort zone then you’ll never grow and progress forward in life.  And so, feeling ambitious, I found a recipe online. I went to the store, looked for the aborio rice, picked up some Parmesan cheese, picked up A LOT of mushrooms, stepped in my kitchen, and this is what resulted,
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Rich, creamy, delicious, risotto! And in me and my husband’s opinion….it was a SUCCESS!  I followed the recipe almost exactly but I used 4 cups of chicken broth instead of 6 but I guess it’s always good to have extra just in case. I did add shrimp to the risotto, which was a good addition, but it’s definitely not necessary.  The combination of the starchy rice, the stock, the wine, the mushrooms, the cheese, the chives, they all go together like a beautiful, wonderful, delectable symphony.  And the best part, was that it wasn’t even hard!
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My grilled shrimp cut into pieces and set aside.

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The arborio rice sauteing with the onions.

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This is about how much broth I ladle in each time.

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Garnish with fresh chives!

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