Risotto has a reputation for being fussy and high-maintenance. And honestly, it kind of is — you do need to stand there and stir for 20 minutes. But the result is so creamy and luxurious that I forgive it every time. The mushrooms get cooked separately first, hard and fast, until they are deeply golden and almost crispy on the edges. Then they go on top of the finished risotto instead of into it. This way they keep their texture and flavor instead of getting lost in the rice. Put on a podcast,