Piedmont Mushroom Risotto Plate

Method

1. Start by prepping your long-grain rice, olive oil, yellow onion so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the mushroom risotto and let it one-pan, undisturbed, so it takes on real color before you stir.
4. Fold in the smoked paprika and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a spoonful of yogurt and a final crack of pepper.
6. Serve warm, ideally with something to soak up the sauce.