Risotto with Mushrooms

From The Williams-Sonoma Collection: Risotto

Cookbook

Author(s): Pamela Sheldon Johns, Chuck Williams

Page 14

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1 reviews, average rating 4.0 / 5

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jherb

17 years ago

★ ★ ★ ★ ★ 4/5

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I love a good mushroom risotto! For this recipe, we used dried porcini mushrooms and for the fresh mushrooms we used crimini (brown). The main flavour of the dish is overwhelmingly mushroom, so if you don't happen to have fresh thyme you can get away with dried. And it probably won't matter too much if you don't add the dry white wine, either.

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