The Art of Stirring I know, I know — risotto has a reputation for being fussy. But here's the truth: it's just rice, broth, and patience. That's it. The stirring is actually kind of relaxing once you get into it. And the payoff? Chef's kiss. Creamy, velvety, with those earthy mushrooms in every bite. How to Make It Sauté the mushrooms in butter until golden and all the moisture evaporates — don't crowd the pan. Set aside. In the same pan, cook the shallot until soft, add the rice, and sti