While at the grocery store this morning, I found packages of exotic mushrooms on sale. Chantrelles, crimini, and oyster mushrooms. Why they’re called exotic when they’re grown just a few miles from here is a mystery to me, but regardless… when I saw them I immediately thought risotto. Into the cart they went.

Grocery shopping is all about what looks good and what’s on sale. That means there’s a lot of controlled impulse-buying going on. Controlled being the operative word. There’s no buyers remorse at our house. If it’s purchased, it is consumed. And it was time for something other than soup.

I can only eat so much soup, and Victor is slowly on the mend, so I thought risotto would be a good transition meal.

It did come out good. I had mushroom broth in the cabinet, and while I was missing the white wine I usually have on hand, I started with a splash of brandy to knock it up a notch. It worked.

Mushroom Risotto

• 8 oz assorted mushrooms
• 1 cup arborio or other risotto rice
• 3 cloves garlic, minced
• 1/4 cup brandy
• 6 cups mushroom broth, hot
• 2 oz granna padano, grated
• 3 tbsp parsley, minced

Saute mushrooms in a butter/olive oil mix. Add garlic and lightly cook. Add rice and saute until edges are translucent.

Add brandy and cook until evaporated.

Add mushroom broth 1/2 cup at a time, stirring until broth is absorbed before adding next ladle.

When rice is cooked, stir in grated cheese and stir in parsley. taste for seasoning and add salt and pepper, as desired.

Risotto really is the ultimate comfort-food and it’s ready in less than 30 minutes.

And speaking of comfort-food, I made rice pudding for dessert. The recipe comes from my mom’s cook book. Mom usually made baked rice pudding, but I don’t have as much luck with it as she did.