Mushroom and Roasted Garlic Risotto
Risotto is a "high-mindfulness" recipe, one demanding the full attention of the cook. But here's a secret, one that restaurant cooks know: You can hit "pause" for up to a day. In step 4, after 10 to 15 minutes of adding broth and stirring, remove the risotto from the Dutch oven; spread it out into a casserole dish or jelly-roll pan so that it cools quickly. Store risotto and stock mixture separately in the fridge. Reheat the liquid, and proceed with cooking as if you'd never stopped.