This risotto has so much flavor from the broth, cheese, and mushrooms. I like to add a bit of broth on top at the end to give it more of a slurpy consistency. The mushrooms are really quite meaty, which provides a substantial quality.
I usually get the potato, mushrooms, kale and smoked gouda soup, which is a great combination of flavors. I tried to recreate his soup, to see if I could do it better, but as I was adding ingredients it took a different direction and I ended up with a mushroom, potato, and barley soup, which to be honest, turned out way better than I could have expected.
Yesterday, I took a trip to the Asian grocery store, which is always a two-hour event - deciding on which fresh tofu to buy, choosing the best noodle stand to grab lunch, gawking at all the exotic fruit.