Alex, can you pass me the diced onions, please?

Here you go, Chef. Do you need the garlic now as well?

Yes, mince two cloves and add them to the pan. Keep an eye on the heat—medium, not high.
Start slicing the mushrooms.

Should I wash them first?

No, just wipe them with a damp cloth. Washing makes them soggy.

Understood. Slicing now.

Thanks. I’ll start the rice. Can you also check the stock pot? It should be simmering, not boiling.

It’s simmering nicely. Want me to ladle some out?

Yes, one ladle at a time into the rice. Stir gently after each addition.

Do you want me to prep the garnish for plating?

Yes, good thinking. A bit of chopped parsley and shaved parmesan. Keep it ready in the fridge.

On it. Let me know if you need help stirring the risotto.

Will do. We’re moving fast today—great job, Alex.

Thanks, Chef!