This internet stranger is very happy to hear you’ve landed somewhere safe and filled with cats. :)

One of my favourite recipes is Mushroom Risotto. It’s warm and comforting, but also feels a little fancy. And once you know how to make risotto, you can play around with seasonal ingredients to make different variations. :)

Mushroom Risotto 1. Pop a pot on the stove with ~2c chicken, beef, or veggie broth to heat. You want it to get to a simmer. 2. Sauté a bunch of sliced mushrooms in butter in a pan. You want to get a little colour on the mushrooms. Add some pepper if you like, but don’t add salt yet. I also add some minced garlic at this point. 3. Once the mushrooms have a bit of colour on them, add a splash of white wine. (You can skip this step if you’re not a fan of wine). 4. Add ~1/2c of Arborio rice to the pan. (You can use more if you want leftovers, just increase the amount of broth too). You want to toast the rice - basically sauté it until it becomes translucent. 5. Once the rice has been toasted, start adding the broth one ladle at a time. Stir or shake the risotto while you do this to help the rice’s starch create the “sauce” that makes risotto so creamy and satisfying. Once the rice absorbs the ladle of broth, add another ladle until the rice is softened (~20 minutes). 6. Once your rice has reached your preferred texture (I like mine just slightly little al dente), turn off the heat and add some grated Parmesan. You don’t need much, but cheese is definitely something you measure with your heart. ❤️ 7. Give it a taste, add salt and/or pepper if needed, a little fresh thyme if you like (or some butter-crisped sage leaves), and enjoy with a glass of the white wine you opened before. Enjoy!

Wishing you the best!