Aren’t mushrooms the best? Super crunchy and tasteful on top of salad and grilled potatoes with onions. All I had to do is chop/mix/spice … and it is fabulously delicious.
When I saw that we got Mushrooms from the farm this week, I was happy. Why? Risotto! There is no better excuse to drink whine during the week than making risotto right?
I use olive oil instead of butter and don’t miss the parmesan at all as it means I can eat a much bigger portion and not be in a coma afterwards to enjoy the whine that is left.
Note to self: sauté the mushrooms for 5 minutes before and let them rest while the risotto is being taken care of. Add them once all is done for a perfect mingling of flavours.