Mushroom Risotto Bowl with coconut lime

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the mushroom risotto and let it grilled, undisturbed, so it takes on real color before you stir.
4. Fold in the black pepper and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with chili crisp right before serving.
6. Plate it up while hot and pass extra at the table.