Raccoon and Lobster

This fragrant risotto was so delicious that I went back for seconds and thirds and then made it again the very next day. Even now I am fighting the urge to make more. One minor adjustment and I could eat this every day until I die of the inevitable heart attack. A local restaurant makes a risotto that is brought to the table in a enormous wedge of parmesan. As the server stirs, the risotto is crammed with cheese, and then when portions are doled out, you are offered a sprinkling of even more cheese if you like. If someone were to buy me a giant wedge of parmesan, I would never leave my house again. By which I mean I will soon grow too fat to fit through the door. But don’t let that deter you from being a generous person and making a dream come true.

Mushroom Risotto

1/2 tablespoon butter
1 bunch green onion, finely chopped
6 oz crimini mushrooms
6 oz Arborio rice
2 oz white wine
2.5 cups chicken stock, heated
heavy cream
3 oz (or more!) grated parmesan cheese

Melt the butter in a medium saucepan over medium heat. Add the green onions and mushrooms and cook until soft, stirring often. Add the rice and stir until translucent.

Add the wine and stir until it is cooked off. Add about a cup of chicken stock, stirring frequently until it is absorbed. Add the remainder of the stock a half cup at a time, stirring until all the liquid is absorbed before adding more. Continue until the rice is tender but still firm, approximately 20 minutes. Add a few tablespoons of heavy cream and the parmesan cheese and remove from heat. Stir until combined and season to taste with salt and pepper.