INGREDIENTS

• 1 Tbsp. kosher salt, plus more
• 6 Tbsp. extra-virgin olive oil
• ½ large white onion, finely chopped (about 1½ cups)
• 2 cups carnaroli or Japanese sushi rice
• 1 cup dry white wine
• 5 Tbsp. unsalted butter, cut into pieces
• 1¾ cups finely grated Parmesan, divided
• Freshly ground black pepper

Browned Mushrooms with Thyme
Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2″ pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto.

INGREDIENTS

• 1 Tbsp. kosher salt, plus more
• 6 Tbsp. extra-virgin olive oil
• ½ large white onion, finely chopped (about 1½ cups)
• 2 cups carnaroli or Japanese sushi rice
• 1 cup dry white wine
• 5 Tbsp. unsalted butter, cut into pieces
• 1¾ cups finely grated Parmesan, divided
• Freshly ground black pepper

Spring: Buttered Sugar Snap Peas with Mint
Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto.

INGREDIENTS

• 1 Tbsp. kosher salt, plus more
• 6 Tbsp. extra-virgin olive oil
• ½ large white onion, finely chopped (about 1½ cups)
• 2 cups carnaroli or Japanese sushi rice
• 1 cup dry white wine
• 5 Tbsp. unsalted butter, cut into pieces
• 1¾ cups finely grated Parmesan, divided
• Freshly ground black pepper

Burst Cherry Tomato Sauce
Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil.