Keep tasting the rice until it seems almost ready but not quite—not crunchy, but still a little too dense a tooth-resistance to be pleasant—and at this point, turn up the heat very high and pour in a last big ladleful of broth, and boil it away quickly, with vigorous stirring and scraping. This final bloating of the rice will fluffify your risotto. In the end, the final product should be a fluffy, undulating, and mobile mass of creamy rice. At this point, turn off the heat, and add in a wad of butter and tablespoons of freshly grated Parmigiano Reggiano cheese. Stir these in well to bind with the rice-cream. Taste to see if the risotto wants more salt or black pepper. Then cover the pot and let the risotto rest, while you get guests to the table and drinks poured.
Eat mushrooms, to feed your body and feast your soul.