Mushroom Risotto

My GA is Italian and enjoys cooking. Therefore, we (10 or so people from my college house, even though the event was open for everyone) made some authentic mushroom risotto last Tuesday. 

For risotto, the key is to not add all the stock in at once; you add it in little by little (when the rice starts really sticking, add more stock). It was delectable!! So gelatinous, gooey, chewy, and mushroomy! (And cheesy, with the parmesan).

A special mention goes to TJ, who cut up the parsley really nicely.

I also really enjoyed having red shallots in the risotto, even though they made me cry when I was cutting them.