I misplaced my normal rissotto recipe and this was the first basic one I found to get the broth/rice ratio close. I have a vegetarian daughter so I used a combo of veggie and mushroom stock from our freezer. I also had planned on a larger variety of mushrooms so I used the oyster and shitakes that I had but someone had used the brown buttons (aka crimini or baby bellas). I also rehydrated some dried mushrooms from a local asian store, using the liquid as part of the stock. Also, my son had used the last of the sherry on a chicken so I subbed in white grape juice with a splash of white wine vinegar. My family has a love of garlic, rosemary, thyme and marjorum with mushrooms so I added about a tsp of each. This is a great basic recipe with a lot of room to customize it to individual taste.
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I misplaced my normal rissotto recipe and this was the first basic one I found to get the...