Mushroom risotto with garlic, thyme and parsley

Page 175

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

Tags:

Recipe Review

A good no-panic risotto that's really worth making. A bit heavy on the celery in the recipe (half a head) so I usually reduce that to a few ribs.

I tend to make this in Autumn as my dad is a great wild mushroom picker. If I'm relying on those wonderfully uniform looking white supermarket mushrooms I boost the flavour with a few dried mushrooms. Avoid using little button mushrooms though. They really aren't worth the effort for this.

(0) useful  

Comments

Login or register to add your own comments.