Nothing feels as comforting as a good and creamy risotto. It might seems a bit intimidating at first, but it quickly became one of my go to meals for those nights where we have friends over. Earlier this week, I made my favorite version, with mushrooms, parmesan cheese and white wine. I used this recipe although I don’t use tomatoes. I topped it with homemade parmesan chips – simply put shredded parmesan directly into a pan and wait four 5 minutes, done!- to add a bit of crunchiness. It was delicious and perfect for this gloomy weather.
