#i havent made risotto before so im not sure what its supposed to taste like

[tennessoui]

also if the risotto turns out good and you feel like sharing the recipe 👀

im not the best cook so like. it is probably an amazing recipe that someone else could have done better (i'm still cooking it im just pessimistic)

it's definitely NOT the nyt (it isnt not tho) recipe for mushroom risotto my friend sent me.

but if you wanna make it you'll need:

6-7 cups broth (veggie or chicken) olive oil 2 shallots minced 1 pound mushrooms, roughly chopped (i had a few portobellas in the fridge so i used those) 2 garlic cloves (i used 4) thyme 1 1/2 cup arborio rice 1/2 cup dry white wine 1 cup frozen peas (thawed) 2 tbsp parsley chopped (i am uncivilized and left this out tbh) 1/2 cup parmesan cheese do all these steps better than me: step one: in one pot, simmer broth, season with salt and pepper and keep it simmering on stove step two: heat oil in another pot (big, heavy) over mediumish heat. add shallots and cook for about 3-5 minutes, until tender| step three: turn up heat to medium high and add chopped mushrooms. cook, stirring, for about 3 minutes, until they start to sweat (idk what that means). then add garlic and thyme. it doesn't say how much thyme. im sorry. maybe 60 seconds of thyme idk step four: cook the garlic and thyme for 30 seconds. season with salt and pepper and continue to cook until mushrooms are soft. step five: add rice and cook until you hear crackling (i don't actually know what this means); add wine and stir until wine is no longer visible in pan (this is actually sort of difficult because the wine is see through and my pan is white); stir in enough stock (from the other pan) until it just covers rice; then cook, stirring often and mother-henning, until stock is absorbed. add another ladleful of stock, continue cooking, stirring often and adding more stock when rice is almost dry. this should take about 15 minutes step six: add peas. add more stock and then stir for another 10 minutes (this sucks); rice should be tender but then also al dente? i have questions. adjust seasoning (i added pepper flakes and cayenne pepper cause i cant do with just salt and pepper and tony's im sorry) step seven: add the rest of the stock. stir in the parsley (this is where i said fuck i forget that parsley shit) and parmesan (i added more because i love parmesan) and remove from heat. season with more black pepper (i agree with this!!!) and serve right away in wide soup bowls or on plates