I haven’t been posting as frequent recently due to 1)work getting much busier and 2)family (my sister) visiting! Nevertheless, here’s something I made a week and a half ago.
I’d been wanting to try a risotto for a while, and I love mushrooms, so this seemed like a good match. This recipe came from Bon Appetit magazine but is also available online here.
Having never made a risotto before, I wasn’t quite sure what to expect. It’s not hard though. First, you sautee the mushrooms in batches, and then start on the rice. Halfway through adding broth to the risotto, the mushrooms are added. The end result was very tasty (even the skeptic liked it!), however the texture was off: it was a bit gooey/pasty. I think this is because I cooked it a bit too long, but I’m not 100% sure. I need to experiment with future risottos to know exactly when to stop cooking it.