It has been a while since my last recipe post! Please accept my apologies but I think this one makes up for lost time! I’ve made it repeatedly over the last couple months under the guise that I was “trying to perfect it” wink, wink, nudge, nudge but the truth is that it’s spectacularly delicious and I just couldn’t get enough. Before this I was in the “No mushrooms please”, category. But this recipe has so many flavors going on that the fungi really take the back seat. I particularly enjoy the kick of Cayenne Pepper! Let me know if your taste buds agree! Ingredients: 3 Tbsp Butter 3 Cups diced Mushrooms 2 Cups Chicken Broth 1 Cup Milk 1 Cup Dry White Wine ½ Yellow Onion, chopped 1 Pinch Cayenne Pepper 1 Cup Arborio Rice ½ Cup Shaved Parmesan Cheese Salt & Pepper to taste Directions: Melt butter in a large skillet over medium-high heat. Add the mushrooms, season with salt and stir until browned, about 4 minutes. Reduce heat to medium and stir in the onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until the onions become soft and translucent. Pour the rice into the skillet, stirring until each grain is covered with butter. Season with salt. Turn heat down a pinch, just below medium. Slowly stir in the two cups of chicken broth. When the liquid begins to bubble, stir slowly but almost constantly until the liquid is completely absorbed by the rice. (This should be about ten minutes.) Slowly pour in the white wine and milk, turn to low. Cover for 15-20 minutes. If after the twenty minutes the risotto is too thick, add in an extra ¼ cup milk. Cook an additional ten minutes without the lid, stirring occasionally. Lastly sprinkle the Parmesan cheese shavings over the top. Serve immediately or let cool and freeze. Notes: Be sure to keep a close watch on the rice, you need to be stirring frequently to avoid it getting stuck to the bottom of the pan. I use skim milk but the original recipe used ½ cup + 2Tbsp of heavy whipping cream. It’s very easy to over-do the cayenne pepper. A pinch means a pinch. You can always add more as you go if it’s not spicy enough for you! I usually serve my mushroom risotto with oven-roasted chicken breast. For my vegetarians out there just swap out the chicken broth for veggie and you’re all set.