Food and Wine Magazine, Jan 2018, p. 74
4.5 stars
I've made mushroom risotto before but it usually involves cooking the mushrooms in a pan and adding them later to the risotto. I thought this recipe was interesting in that it calls for roasting the mushrooms in the oven and then adding them later to the risotto.
This is a restaurant-worthy dish. This confirms that I'm never ordering risotto again from a restaurant -- it's so easy (and inexpensive to make)!
Ingredients: mixed, wild mushrooms, chicken or vegetable broth, shallots, arborio rice, unsalted butter, dry vermouth, Parmesan cheese, extra-virgin olive oil, Kosher salt, pepper
Tips
- Made 1/2 the recipe (used 3/4 cup of arborio rice) since arborio rice expands and we usually have too much for leftovers. Next time, we'll make the full batch since we actually didn't have a ton left over.
- The recipe doesn't call for garlic, but I think it should be added next time for an extra dimension of flavor.
(Find recipe under: Entree - Warm Sausage and Lentil Salad)
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