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.
This brown butter, sage, and chanterelle sauce is fairly easy to make. Beginning in September, chanterelles are really easy to find in the PNW, but I understand that they may not be that available in other parts. If this is the case for you, substituting any of your favorite mushrooms will work just as well.