This week, Kayte chose Mushroom Risotto from Modern Classics 1 as our Donna Hay recipe. You can also find it online here. I wasn't too sure about this one at first, as I can be a bit picky about risotto and in the distant past, I did have a bad experience with a gloggy pumpkin risotto.
However, this risotto was really tasty, and came together with ease. The mushrooms really made it by adding "meat" and flavour. I used Swiss brown and oyster mushrooms, but you can use whatever you have on hand. The recipe said to use dried porcini mushrooms as well, but I hate the taste, smell and texture of those, so I left them out.
To see what Kayte, Margaret, Chaya and Sarah thought of this week's dish, visit their websites.
I love risotto - though it can be gluggy - but I am wary of too many mushrooms - I usually love them in risotto though
ReplyDeleteI never have luck with Mushroom Risotto, Gaye. I think it may have to do with the mositure in the mushrooms. It seems to over whelm the dish. Sounds like you liked this one. Maybe I should check it out. Thanks for sharing, Gaye...
ReplyDeleteI love it when mushrooms add a meaty texture to food! The risotto actually sounds really tasty :D
ReplyDeleteI don't think I've ever made risotto and I eat it rarely - but when I have had it, mushroom was my favourite variety. Yours looks great!
ReplyDeleteThis was good, wasn't it. Lots of bite with the mushrooms.
ReplyDeleteWhere have I been all my life, and why have I never tried risotto?? This looks amazing!
ReplyDeleteGlad to hear it was a good recipe. I was too busy, this week, to even give it a try. You would think summer would be easier but it is still busy. Busy is good but I would have liked to have made the dish especially after seeing yours.
ReplyDeleteI am so glad you liked it, and thank you for making it. Your photo of it looks wonderful, just mouthwateringly good (I know that isn't a word, but it should be!).
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