Beef broth and a jar of let's call them 'artisinal' cepe mushrooms made one of the best risotto dishes I've ever eaten, let alone cooked myself! Thanks to dad-in-law for the cepes mushrooms, prepared by flash frying, then preserving in oil in a 1 cup-sized glass jar with metal enclosure (likely dating to before my birth, judging from the oxidation on the lid).
You can find the recipe for standard risotto elsewhere (on this blog, for example:) Use a basic eschalotte, white wine & beef broth recipe. BUT- put some dried mushrooms into the broth as you're heating it for some extra mushroomy-ness! In another pan, sauteé the mushrooms on medium heat till they get a bit browned--almost crunchy, in fact. About 5 minutes before the risotto is done, add the sauteéd mushrooms. Remove from heat; finish with parmesan cheese and a chunk of butter (or not--it's so rich in flavor, I didn't even use any!).
