This recipe for mushroom risotto changed the course of my life. I know – that sounds very dramatic, but if you asked my husband about the exact moment he knew he wanted to marry me, he would tell you that he knew I was “The One” when I made this mushroom risotto for him for the very first time.
Back when Jack and I first started dating, we used to take turns cooking dinner in hopes of impressing each other with our culinary skills. We both loved to cook and both appreciated good food, so when we started dating it was a lot of fun to cook for an appreciative audience – or conversely, to be pampered by a delicious home cooked meal.
Like most risotto recipes, this one takes time and attention to prepare, since you must stir the Arborio rice frequently during the cooking process. But otherwise, the rice is simply and perfectly flavored with onion, chicken stock, parmesan and sautéed crimini (also sometimes called baby bella or baby portobella) mushrooms.
While I can’t promise that making this recipe will change the course of your life like it did mine, I can promise that it’s a delicious way to prepare risotto.
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Original article and pictures take http://www.afamilyfeast.com/mushroom-risotto/ site
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