Thursday, 19 July 2012

Mushroom Risotto

I made a fantastic lemon and green bean risotto which I seem not to have written down and will definitely need to do again. The method and base of that, and this, is the same as most of my risottos: gently sauteed carrots, celery and onion, stir-cooked risotto rice, and the main flavours stirred in at the end. In this case, a very large pile of well-fried mushrooms, a good handful of parsley and a handful of reconstituted dried mushrooms.

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