Made with chardonnay and chicken stock, this creamy mushroom risotto gets a burst of herb flavor from fresh parsley, rosemary, and thyme. Garnished with a sprinkling of fresh chives and a little extra Parmesan, this risotto is fancy enough to serve to guests but easy enough for a night in front of the T.V.
Don’t just serve this gravy over mashed potatoes. Think outside the box, and serve it over chicken fried steak, hot turkey sandwiches, roast beef, couscous, even plain white rice. Or, try making it for breakfast. Ladle it over biscuits and you have a delectable plate of biscuits and gravy. Alternately, spoon it over roasted chicken and fresh waffles (or frozen, if you’re in a rush) for a comforting breakfast or a relaxing dinner.
