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Mushroom risotto

I love mushrooms. Perhaps you guessed towards the start of this journey, when I cooked a bunch of recipes from the Mushroom cookbook. So, I was thrilled that the Rice & Risotto cookbook contained a mushroom risotto recipe in which I could eliminate the dairy.

This recipe uses both button and wild mushrooms. For the wild mushrooms, I used a mix of chanterelles and morels. The morels seemed a bit over-powering, so maybe next time I'll try something milder. The mushrooms take a while to prepare before I could even get going with the risotto. Risotto take time and patience to prepare. I love the taste, but am not patient enough to cook often.

What about you? What's your favorite risotto?

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Comments

queenoftheskies
Jan. 6th, 2013 05:57 pm (UTC)
I don't think I've ever had risotto, but that looks delicious.

Is it white rice? And, would it work as well with brown rice, if it is?
mmarques
Jan. 8th, 2013 02:18 pm (UTC)
It's arborio rice, a short-grained rice for risotto and rice pudding.
Your opinion welcome. Please leave a comment.



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