Mushroom Risotto

Not completely—risotto is best served immediately since it continues to absorb liquid and becomes gluey. You can prepare the mushrooms, chop vegetables, and measure out stock and wine up to 1 day ahead; then cook the risotto fresh when you're ready to serve.

Use additional vegetable stock instead; omit the wine and proceed with all stock, though you'll lose the bright acidity that balances the richness.

Adding all the stock at once instead of gradually, which prevents the starch from being released and leaves you with mushy rice in thin liquid instead of creamy risotto. Always add stock in small increments and stir constantly until absorbed before adding more.

The rice grains should be tender with a slight firmness in the very center, and the mixture should flow slightly like lava when you tilt the bowl. Taste a grain—if it's mushy all the way through, it's overdone; if it's hard in the center, it needs a few more minutes.

Use cremini, shiitake, oyster, or porcini—any combination works. Dried porcini (0.5 ounce rehydrated in hot water) adds deep earthy flavor; strain the soaking liquid and use it as part of your stock.

No—constant stirring for the full 18-20 minutes is what releases the starch from Arborio rice and creates the signature creamy texture. This cannot be shortcuts or made in a rice cooker.