I tried making that mushroom risotto you mentioned and it took about forty five minutes of constant stirring but the texture turned out nicely creamy. I used cremini and shiitake mushrooms with a splash of white wine near the end. Next time I will add fresh thyme and a bit of parmesan on top. Let me know if you want the exact measurements I used. I also roasted some asparagus on the side tossed in olive oil and salt at four hundred degrees for about twelve minutes. It paired well with the richness of the risotto. My partner said it was one of the better meals I have made recently which felt rewarding. We had leftovers for lunch the next day and it thickened up nicely. I think the key was letting the broth warm slowly before adding it a little at a time. I used arborio rice but I have heard carnaroli gives an even creamier result. The white wine I used was a pinot grigio that was already open and it worked fine. I finished it with a small pat of butter stirred in at the end for extra shine. Let me know if you try it yourself.

I was thinking about what you said regarding the weekend trip to the botanical garden. The weather forecast looks decent for Saturday morning with some clouds but no rain expected until later in the evening. If we head out around nine we can take the walking path along the creek and stop at the café they have near the greenhouse. I checked online and they have a small exhibit on native wildflowers this month which sounds interesting. We could grab lunch at that sandwich shop a few blocks away from the entrance. Let me know if you would prefer a different time or if you want to invite anyone else from the group. I can drive if needed since my car has plenty of space for everyone. The parking lot tends to fill up after eleven so earlier is better. I also read that they have a section with edible plants and herbs which could give us some ideas for our own garden beds. The entry fee is modest and they offer a discount for groups of four or more so that might be worth considering.