Mushroom Risotto

Risotto gets its texture from starch beaten out of the rice, not from cream, which is why the stirring matters and the arborio matters.

Browning the mushrooms separately and folding them in at the end keeps them meaty instead of letting them go slack in the stock.

Risotto is not difficult, it is only attentive. Twenty minutes of stirring and it is done.

The one rule that matters: it should be loose enough to spread slowly on the plate, not stand up in a mound.