Mushroom Risotto!

I love risotto, and I love mushrooms, so this was a no-brainer to me. Risotto is truly a labor of love - you are essentially chained to the stovetop for a good 30 minutes, as you constantly replenish the risotto with ladlefuls of hot chicken stock for it to absorb and take on the creamy, dreamy consistency that we all know and love.

I used a recipe from Giada (recipe link here), but I would make a few modifications in the future.

• I used 1 diced yellow onion, so I forgot to cut the amount of butter in half. It was okay because everything cooked down well, but initially at least, there was too much butter.
• I'm honestly not sure that the dried porcini mushrooms that I re-hydrated in hot chicken stock, imparted any special flavor to the overall risotto. I would probably skip this step next time, and instead use a wider variety of fresh mushrooms.
• For the fresh mushroom component, I selected a box of sliced baby portabella mushrooms (instead of the boring white mushrooms Giada called for), and this was great, but in my haste, I forgot to dice them, so I would definitely chop them more finely in the future. Ultimately, the size of the mushrooms cooked down anyway so the final product didn't feature large chunks or anything, but to make a more cohesive dish, I can tell that dicing the mushrooms more finely would be best.
• This recipe called for way too much chicken broth. There was at least 3 cups of hot broth I ended up pouring down my sink. 
• The recipe didn't call for enough Parmesan! I doubled the amount, ultimately.