Let's talk risotto

This is  a perfect dish to have family and friends in my kitchen and "moi" is stirring the risotto loaded with portobello mushrooms. My son came home  from university for the weekend and I thought  this is a good time catching up while I am cooking. I enjoy this flavorful dish with a glass of white wine and in the background the sound of Etta James.

Ingredients:
6 cups of homemade chicken broth
olive oil
1 pd portobello mushrooms sliced
1pd white mushrooms sliced
2 shallots, diced
1/2 cup of dry white wine
sea salt, black pepper
4 tablespoons of butter
lots of finely chopped chives
butter and freshly grated Parmesan cheese


Cook mushrooms in olive oil until soft, set aside. Heat one tablespoon of oil and stir in shallots, add rice and coat it with the oil about 2 minutes. Start adding slowly the broth to the rice until rice is done. Stir in mushrooms, butter , chives and Parmesan. Season with pepper and salt.

* Here are 2 books I picked up. The Barefoot Contessa. I was reading Leslie's blog and couldn't resist picking it up at Costco. Fabulous recipes to add pounds on my hip.
*Change Your Brain, Change Your Body( library)  - I listen to the audio tapes while I am driving. Fantastic   knowledge what to put into your mouth and the very best care for your brain.
After said that, i would choose Ina's recipe on page 101 and 111.