This was the first risotto I ever made and it seems fitting that the starring ingredient is mushrooms, considering how much I adore them. Obsessed might be a more fitting description. I have made many risottos since, but this is still one of my all time favorites — rich, earthy, creamy and delicious, it's a perfect mushroom lover's risotto.
During one of my visits to see my dad and his girlfriend, with hubby and best friend in tow, I treated them to a rather special meal. Included on the menu, in addition to the risotto, was my famous vegetarian Caesar salad, broiled cornmeal-breaded eggplant and mushroom curry. Savory biscuits and dessert were also featured. Needless to say, I spent much of the day in the kitchen. Prep and cleanup always takes longer than you anticipate, especially when your attention is divided.
It was a pleasure though, both because I enjoy cooking and because I wanted to give my family a break and present them with some culinary creations that for the most part, they would not make themselves. Note here that my family is always obliging and make wonderful fare for the vegetarians at the table, but I figured it would be a treat for them if the veteran vegetarian in attendance contributed a meal. I am pleased to report that everyone left the table happy and content. Food prepared with love and care and positive energy certainly brings family and friends together.
Important tip: Be sure to taste the risotto often while you are cooking it to make sure you get just the right texture. You don't want a crunch, but nor do you want a slimy consistency either. Al dente is just want you want.
|Recipe by Lisa Turner|
Published on October 14, 2012
Rich, earthy, creamy and perfect mushroom risotto
More risotto dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Spicy Azuki Bean Risotto
Lemon Risotto with Leeks and Mushrooms
Baked Mushroom Risotto
Jamie Oliver's Asparagus, Mint and Lemon Risotto
On the top of the reading stack: Indian cookbooks
Audio Accompaniment: Vic Chesnutt