Comments on: Cooking Italy; Risotto with porcini (well… not really)

By: Peter

Peter — Sat, 12 Dec 2009 16:45:31 +0000

Risotto with mushrooms are one of my favourite ways to prep risotto. Crack a bottle of wine open, sip and stir!

By: Soma

Soma — Wed, 09 Dec 2009 23:46:23 +0000

I am so craving some mushrooms now.. something nice,warm and earthy as the temperature plunged .. This would be so perfect!

By: pigpigscorner

pigpigscorner — Wed, 09 Dec 2009 21:30:31 +0000

It still looks beautiful! I like the idea of adding peas, adds a nice colour.

By: Glennis

Glennis — Wed, 09 Dec 2009 05:10:15 +0000

I completely understand about the chanterelles…they can be tricky to use. I’m half sweating this one…I have everything, but I’m not sure about the consistency at the end with the risotto. I guess I’ll figure it out when I get there! LOL! Thanks for the heads up about the mushroom broth cubes…I’ve seen some and wondered… Your dish looks lovely regardless though!

By: Valérie

Valérie — Tue, 08 Dec 2009 14:51:49 +0000

Welcome back! Sorry the chanterelles were disappointing – indeed, I bet this would taste great with porcini! I haven’t made risotto in a really long time (I’ve been making a lot of Asian rice dishes), and I think I should do something about it soon!