Portobello & Shiitake Risotto

"A fall time bowl of comforting and creamy arborio rice with tasty portobello & shiitake mushrooms sautéed in garlic, butter, and balsamic vinegar. But since it feels kinda fancy we'll just call it risotto instead. Risotto (pronounce it like -> ree-zoht-toe) is an Italian dish of rice cooked slowly and patiently in stock until it becomes creamy and luxurious and then you can basically add any vegetable or meat additions to it that you like. It's one of those meals that’s not to be rushed. You break open a bottle of wine, partly to cook with it and then mostly to drink. Then you enter into and enjoy the process that the arborio rice (a type of rice specifically used for risotto) undergoes as it cooks, following a pattern of adding a little stock to the rice, stirring it regularly, then allowing it to soak up the liquid, then adding more stock, stirring, and repeating. It’s a dish that forces you to slow down and enjoy the moment, the conversation, and the company."