baked mushroom risotto with caramelized onions


This past week, for the first time in months, I have been able to go without my puffer jacket, woolen beanie, and leather gloves. It’s been warm in these parts. In fact, it’s been downright hot, and I love it.

My joy over the ushering in of spring/summer after a long winter can’t be overstated. My toes are painted, my sun dresses are out in full force, and–perhaps best of all–I can drive around with the windows down while blasting my favorite tunes. Sidebar: Do you also secretly hope that someone will drive up next to your car when you’re blaring your 90s alternative mix and think, “Wow, I am totally impressed by this stranger’s musical selections and can tell that she is unquestionably, effortlessly cool.” No? Just me? Okay, moving on…

I bought the ingredients for this risotto when it was cold out. I made it when it was 90 degrees. So I speak from experience when I say that this dish is awesome in any weather. It’s hearty and flavorful and everything a risotto should, nay, must be. And this is coming from a risotto aficionado.**

**Just so we’re clear, in my world, “risotto aficianado” = eats a lot of risotto. But you probably figured out that for yourself.

Make this, okay? You won’t be sorry.