Garden Nordic Mushroom Risotto

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Warm a splash of olive oil in a heavy pan over medium heat, then add the shallots and cook until soft and fragrant, about 4 to 5 minutes.
3. Turn the heat up, add the mushroom risotto, and cook until deeply browned and aromatic.
4. Fold in the chicken stock and season generously; give everything a minute to come together.
5. Add the chicken stock and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with flaky sea salt right before serving.
7. Plate it up while hot and pass extra at the table.