Mushroom Risotto

I made risotto for the first time today. I've helped a student make it in Food Tech before but not from scratch by myself. I used Elise's recipe and I have to say that her recipes are just spot on! I'm rather pleased with myself that I did not to stuff it up. The rice stayed quite firm and chewy and it didn't turn out too gluggy.

The only adjustment I made was that I replaced cognac with stock. When I make it again, I'll use more mushrooms and add less parmesan cheese. The cheese I used made it too salty for my liking. Overall, it's not a weekday dish cos it took me nearly an hour to make but definitely worth making it again when I have the time. Such a soothing comfort food.