Preheat the oven to 350 degrees F. Spread the pepperoni slices in a single layer on a baking sheet. Bake until crisp, about 5 to 10 minutes. Remove and let cool, then chop or crumble.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms. Cook, stirring occasionally, until the mushrooms brown and are soft and juicy. Sprinkle with salt and pepper. Turn off the heat.

In a large saucepan, heat the stock on low until it’s warm.

In another saucepan or stock pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic and rice with a big pinch of salt and pepper. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.

Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 20 to 25 minutes or even a few minutes longer.

When the risotto is plump and ready, stir in the parmesan. Stir continuously until it melts. Stir in the crispy pepperoni, the mushrooms and the pepperoncini. Taste the risotto and season additionally if needed.

Serve immediately with extra parmesan cheese and crushed red pepper flakes!