Published September 1, 2003.
Could we develop rich mushroom flavor without turning to pricey foraged fare?
Mushroom risotto too often consists of bland, gummy rice and watery, flavorless mushrooms.
Mushroom risotto should taste downright funky-earthy, unctuous, alluring.
Use a combination of dried porcinis and fresh mushrooms, cooked separately and added to the finished risotto. Cook the risotto in a broth enriched with the reconstituted porcini liquid and soy sauce, and flavor with fresh thyme, parsley, and Parmesan.
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