Roasted chili Mushroom Risotto Plate

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 maple, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with a handful of herbs and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.