This was decadent and delicious. This was the second time I've made risotto and I definitely like it with lots of mushrooms. I essentially followed Giada's template, the only difference being I used dried chanterelle mushrooms instead of porcini, and I used shitaki mushrooms instead of white. I also added a tablespoon of heavy cream in at the end. I've had a lot of cream in my fridge of late, what can I say. I think that will most likely be the last time I make risotto for a dinner party. Because of the large amount it took a lot of time. I think nearly an hour of essentially constant stirring, and this was right before our friends were coming over (I didn't want it sitting around for hours). So I don't think it's the most practical of dishes for a party. Paella was even more practical as you just place it in the oven and can leave it be. The other thing is mushrooms are expensive at Whole Foods, especially the dried wild mushrooms. I spent more on mushrooms than I did on the lamb. Regardless, it was delicious and I was glad I made it.
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