Mushroom Risotto

The March Daring Cooks challenge was to make home-made chicken stock and then use it to make risotto.  I've never made home-made stock. Actually, I really like the store brand stock that comes in the resealable cartons. It's convenient and it's consistently good. The entire challenge can be found here: CLICK ME.
The great thing about the chicken stock is that I had shredded chicken to cook with all week. I made my tortilla soup found in an earlier post from the leftover chicken - and also made a rotini pasta with bacon, chicken, Alfredo sauce and grated Parmesan. Yum.
So, with this challenge, we were able to choose which flavor to make the risotto. I wished I had done some more research on different kinds, but I didn't. I threw in some mushrooms and left it at that. I don't recommend it. Follow a full recipe for the flavors - it'll taste much better.

Chicken Stock.

Arborio Rice, mentally preparing to become Risotto.

Toasted Arborio Rice - smells really good.

Slowly becoming Risotto. Are you getting excited?

Just add the mushrooms...

Wash it down with some white wine - used during the cooking process, but also enjoyed during the cooking process.