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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

musingaloud
Jan. 7th, 2013 04:27 am (UTC)
I've never had risotto either! It always looks so mooshy to me, and not appetizing because of it.
mmarques
Jan. 8th, 2013 02:21 pm (UTC)
It is softer than regular rice, because it absorbs lots of flavourful liquid.
musingaloud
Jan. 8th, 2013 03:20 pm (UTC)
There must be a reason why all the chefs keep cooking it on "Top Chef" so I'll have to give it a try sometime!

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