2 Reviews

An earthy sophisticated risotto. I varied the ingredients slightly, and it was fantastic. I used vegetable stock, because I don't care for chicken, instead of the dried porcini, I found a dried Wild Mushroom Medley at Trader Joe's, and I also used crimini instead of the white mushrooms. Very easy to make - this is in Giada's "Everyday" cookbook, but it certainly doesn't taste "everyday". As with any risotto, add the liquid a cup or so at a time. I found I only needed about 6 cups of the stock, but I did cover the pan for part of the simmer time. Whatever you do, don't omit the peas, even if you don't care for them, they add a necessary texture. The layers of flavor in this dish unfold with lovely complexity. This would be over-the-moon if you just happen to have a pinch of truffle salt - wow!

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SlowFoodie December 14, 2009
Mushroom Risotto With Peas