I’ve got a pile of golden brown sauteed garlic butter mushrooms and delicately wilted spinach heaped over a pan of warm, creamy, Parm-speckled, white wine soaked risotto that are just looking for a good time.

Just do a little raise-the-roof action if you wanna part-aaay with this crew.

Me too! I see the roof and I’m gonna raise it. It’s Monday Funday – I think that’s what they call it, right? – and I want a garlic butter mushroom risotto party up in this house all around the clock today. I’m thinking 12pm for lunchtime, and again at 9pm because I’m a super bad person who eats a later than late dinner and sometimes in front of the TV no no no what’s happening to me?! and maybe again the next morning at 6am for breakfast which a) is a little weird because mushrooms for brekkie? really? except I would totally do it AND PUT AN EGG ON IT, and b) is a partial lie because I don’t even know what 6am means anymore. Talk to me about 10am. That is more my zone.

Today I have a fancy graphical thing to show you how to make this risotto so I can stop talking so much.

Unless you wanted, say, fifteen paragraphs about how to make this? No. Okay. Point taken.