Morel risotto.
We think alike.
I remember my first mushroom risotto, featuring the most delicious scented morels. It was in Chamonix, snow falling all around, in a bright restaurant by the river, at lunch. It was served in a heated pot, enough to feed a family of four, and I enjoyed refilling my bowl. It was so good I had to eat very slowly. Every time I make it I am transported back to my first time.p
Risotto is easy to make but you need to stand there and stir. You can sip the white wine you use in the recipe while you do it, though. (I personally can’t, but you can! Alcohol gives me migraines.)