
Wild Mushroom Risotto
I LOVE mushrooms. Any kind of mushrooms. Portabella, oyster, cremini, porcini, champignon, chanterelle, pioppini, lion’s mane. Any. On a pizza with prosciutto crudo, as a filling for fresh pasta, beef rolls, crepes… and more. I just recently tried the shiitake and I really, REALLY like their texture. I threw them also into this risotto, that I’ve made countless times. It’s an easy, quick-fix recipe and it’s one of our favorites, especially if made with three of four kinds of mushrooms.