• In a medium pot, combine 4 cups water and stock concentrates. Bring to a boil, then reduce to a low simmer. • Wash and dry all produce. • Thinly slice mushrooms. Halve, peel, and dice onion. Peel and mince or grate garlic. • 4 SERVINGS: Use 7 cups water.

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. Season with salt and pepper. • Turn off heat; transfer to a plate. Wipe out pan.

• Heat another drizzle of olive oil in same pan over medium heat. Add onion and cook until slightly softened and lightly browned, 2-3 minutes. • Add garlic, rice, and 1 TBSP plain butter. Cook, stirring, until garlic is fragrant and rice is translucent, 1-2 minutes. Season with salt and pepper.

• Add ½ cup stock to pan with rice mixture; stir until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. Season generously with salt and pepper. • Meanwhile, halve tomatoes. Mince chives. • TIP: Depending on the size of your pan, you may need a little more or a little less liquid for the risotto.

• Once rice is al dente, stir in tomatoes, mushrooms, garlic herb butter, half the Parmesan (save the rest for serving), and half the chives; cook until tomatoes are softened, 2-3 minutes. • Stir in a pinch of chili flakes if desired. Turn off heat. • TIP: If risotto is too thick, stir in another splash of water or stock.

• Divide risotto between bowls. Top with remaining chives and Parmesan. Sprinkle with a pinch of chili flakes to taste. Serve.