I love risotto. And since I’ve given up pasta for Lent, I love it even more because it satisfies my carb cravings.
A quick Google search led me to this easy recipe for mushroom risotto from The Food Network’s website. I opted to substitute chicken stock with vegetable stock, a choice which I think might have affected the flavor.
Though the consistency turned out just fine, I must confess that my end result seemed to be missing a little something -- except when I took a bite that included mushrooms. Then…delicious! So, definitely don’t scrimp on the funghi with this recipe. More is more here, and I can’t say enough about that since my little modification of the recipe wasn’t exactly a soaring success.
Never I have been so thankful for the redemptive power of a simple mushroom!
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