Mushroom Risotto with Goat Cheese

Risotto is fairly simple to make, but it takes forever so you'll have to have some time on your hands. Like if you're trying to procrastinate and not study for your midterms or finals, this would be a perfect excuse. I forgot where I learned how to make this. I don't care. It's good.

Ingredients
1 medium-sized shallot (diced)
chopped mushrooms (cremini, button, oyster, shitaki, whatever mushrooms you like.)
2 cloves of garlic (diced)
1 1/4 cup arborio rice
butter (or olive oil)
4 - 4 1/2 cups chicken stock
chives (diced)
goat cheese (chevre)
freshly ground pepper
1/4 tsp salt
white wine

Heat the chicken stock in a small pot until boiling, then lower the heat. Meanwhile, heat up a medium-sized pot. Either melt the butter or add some olive oil to the pot. Cook the garlic and shallots until almost tender. Add the mushrooms (about a cup or so) and cook everything until tender, stirring frequently. Season with salt. Add the arborio rice and stir altogether. Next, add a splash of wine and smell the yummy goodness. Okay here comes the part that takes forever. You're going to add 1/4 cup of the hot chicken stock (about a ladle full) to the rice mixture. Stir and stir and stir until the rice soaks up the stock or your arm falls off, whatever comes first. When the stock is almost all gone, add another 1/4 cup... continue this. FOREVER.

Eventually, the risotto will get soft and you'll be nice and sweaty. That's when you turn off the stove and add the diced chives. Now you can do one of two things. (I usually do both) You can either add about a tablespoon of goat cheese to the risotto and mix it until it melts. OR, you can put a tsp on each individual plate before serving. Top with freshly ground pepper.


*note, another option is to cook the mushrooms separately and then remove from heat. This will prevent the mushrooms from getting overcooked and rubbery. Me? I don't care so I do it the easy way--with less dishes to wash. Also, make sure the goat cheese you get is slightly soft, but not the texture of cream cheese like... clay?? They usually sell them in logs.