Mushroom and Walnut Risotto

(Comfort food: a hug you can eat.)

Melt 2 tbs. BUTTER in a blue 4-quart dutch oven, or similar pan, with medium heat.

(At the same time, in a separate pan, heat 4 cups CHICKEN BROTH until hot but not boiling.)

Add to the butter a finely-chopped tennis-ball-sized ONION and GARLIC CLOVE and cook until soft.

Add 1.5 cups ARBORIO RICE and cook until all the grains are coated with butter and turning translucent.

Pour in 1 cup WHITE WINE. Stir, stir, stir until all of the liquid is absorbed by the rice.

Reduce heat to simmer. Ladle in about half a cup of the heated broth and stir periodically until that liquid is absorbed. Repeat a half cup at a time for the rest of the broth.

Once the rice is cooked but not mushy, stir in 2 more tbs. BUTTER, 2 ounces shredded PARMESAN, a half tsp. SALT, a quarter tsp. BLACK PEPPER, 2 largish, roughly-chopped MUSHROOMS, and 2 medium handfuls of shelled WALNUTS, roughly chopped.

Feeds two people for one day, or one person for two days.