I hope nobody is making risotto without stock anymore, but just in case, yeah, wyman is right. Mushroom is one of the very best ingredients for a risotto, imo, so you did well! In the spring you can make an asparagus risotto. So good. Also, try caramellizing your onions before you make the risotto next time and start with a little white wine before you switch to broth.
Once, I bought some lobster tails and boiled them and made a lobster stock and then put the lobster meat in the risotto with romano cheese and asparagus. It was actually reaaally easy, but if you want to impress somebody, just try telling them that you're serving them lobster asparagus risotto.
Last edited by VoraciousReader; 02-08-2010 at 06:24 PM.
Reason: changed "with stock" to "without stock" lol me