Creamy, earthy, and just a little extra. This is mushroom risoto, the cozy kind of indulgence. We’re using three mushrooms today. And yoki for texture, brown beach for nuttiness, and baby bellis for that deep umami soul. Sauteed in a hot skillet till just crispy. Let them breathe. Mushrooms don’t like to be crowded. This is where flavor starts building. A knob of butter to add creaminess and another layer of flavor. [Music] Now the rice. A boreo only. Toast it gently until it’s glossy and just starting to smell nutty. Delaze with a splash of dry white wine. That little hiss, that’s flavor waking up. Now the patient part. One cup of stock at a time. Stir. Sip. Repeat. Freshly grated Parmesan cheese, as much as your heart says yes to. Into the risoto it goes with a touch of cream. Just enough to take it over the edge. Mushrooms back in. Full circle. Full flavor. Spoon it up. Breathe in the warmth. This isn’t just dinner. It’s comfort with a capital C. Share, like, and follow Glass Plate and beyond for more exciting recipes.
