Because my wife hates mushrooms, this mushroom risotto has become one of my go-to Lauren’s-out-of-town meals. You absolutely could make it with a store-bought stock — chicken, mushroom, veggie stock, whatever. But when I have the time, I do like to make my own mushroom stock for this.
You could use any mushrooms, I’m using criminis, and I do think you want 8-ounces or a quarter-kilo per portion. The mushrooms are the main event here, and I’m making two big portions of risotto.