What are the cooler months without comfort food?  Mushroom Risotto is amazing for families and needn’t be as intimidating as it often seems.  Kids can help ladle, and you and even form their meals into balls – or make a shape with a cookie cutter on their plate.

Heat 4 cups of stock in a separate pan.  Make sure the stock is hot or it won’t absorb quickly enough.  Chop 2 onions and 2 cups mushrooms.  Melt 2 oz. butter in risotto pot.  Grate 4 oz. parmesan cheese.  Add diced onions and cook until translucent.  Add 2 cups of risotto to the pot and coat grains with melted butter.  Add stock one ladle (cup) at a time.  Make sure it is absorbed each time before adding more.  Add 1 cup white wine early in the liquid process.  Stir constantly.  (We like flat bamboo or wooden spatulas.)  Taste the risotto and wait until al dente (a bit tough in the middle).  Add mushrooms.  (or asparagus, peas, mint).  Melt 4 knobs of butter, and or 1 cup of cream, along with the grated parmesan at the end just before serving.  Total cooking time: 25-30 minutes.  A risotto pan makes it a tad quicker.