I needed only a cup from the Swanson’s chicken stock can for the cream of asparagus soup on the 8th, so there were 5 cups left. When tucking the can into the fridge, I mentioned to D the possibility of making a risotto, this being the coldest week we’d had in ages. He thought that was a great idea.
He sauteed mushrooms, and I think some garlic, separately, and added them after doing the risotto thing (slowly adding the stock while stirring) to the rice. 
He added a small amount of rosemary to the rice and stock while cooking. I think he added the cooked mushrooms in to the rice when it was almost done. To serve, he grated parmaggiano over the top and added a pat of butter. It was terrific, of course!
Of course we had our “Friday wine” with this: Cantina Zaccagnini Montepulciano d’Abruzzo (2010) which we got at Costco. The label says “dal tralcetto,” which we looked up and found it means something like “with a piece of grape vine.” We take off these little decorations (straw with tied vine) and give them in bunches to the Depot for Creative Reuse in Oakland.
A Dinner Blog 