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Sure, you want to eat a little healthier after Thanksgiving. Toss in a few more vegetables with each meal, drink more water, drink LESS wine (somehow)... 

And I get that. I'm trying to do that, too. But sometimes it's just SO chilly out, and you have 95% of the ingredients on hand for a really comforting, creamy risotto. And who's going to stop you? Who's going to tell you they don't want a bite of this unbeatable dish?

garlic butter mushroom risotto

Risotto is something I believe you can master. You'll try it and maybe it's subpar the first time, maybe you rock it right away—but you'll get better every time and soon enough, you'll be the one everyone calls when they're craving it.

garlic butter mushroom risotto ingredients

The complex flavor comes from lots and lots of garlic, even more butter, white wine, and a squeeze of lemon. Trust me on that. A squeeze of lemon goes a long way when building out the flavor of a dish. 

cooking arborio rice

You can use more mushrooms than the recipe calls for if you're really into them! And feel free to add or swap in any other veggies. Squash, asparagus, broccoli—they would all fit here. Just before serving, fold in shaved parm or any other nutty cheese you've got on hand, sprinkle sea salt and freshly cracked pepper generously, and squeeze some lemon juice on top.

garlic butter mushrooms
risotto with spinach and mushrooms

4 tbsp butter, divided
4 cloves garlic, minced and divided
12 oz uncooked arborio rice
3½-4 cups chicken or veggie broth
splash of dry white wine (optional but recommended)
12 oz sliced baby portabella mushrooms
2-3 cups spinach or other veggies
½ cup shaved parmesan
sea salt & freshly cracked black pepper
a squeeze of lemon (optional but recommended)

1. heat 2 tbsp of butter in a large, sturdy pot over medium-high heat. add half the garlic and saute 1-2 minutes. breathe it in. add arborio rice & toss with butter and garlic for a minute or two, until coated. add a splash of white wine. sizzle sizzle.
2. add 1 cup of chicken broth and push mixture around gently in pan with a wooden spoon, letting it get all bubbly. when most of the liquid has evaporated, add another half cup. repeat this process for about 15-20 minutes until rice has cooked to the point where it's almost completely soft and it's all very creamy.
3. in a separate skillet, melt remaining butter over medium-high heat. add the rest of the garlic, saute 1-2 minutes, then add the sliced mushrooms. saute 5-10 minutes until they're browned to your liking, and add another splash of wine. remove from heat, stir in spinach until wilted, and transfer to the risotto pan. serve with parmesan, salt, pepper, and lemon.

mushroom spinach risotto