Mushroom Risotto

Using this recipe from Simply Recipes. I made a g-r-e-a-t risotto.

It was delicious. No surprise, I made a few changes: I used more mushrooms browning and cooking some of them with the rice; I substituted sherry for the cognac and I used less butter, olive oil and cream than the recipe called for. It did not matter it was still fabulous.


A note about the mushrooms I used: I used plain white mushrooms and crimini's to brown and and cook with the rice; I used more exotic mushrooms in the cream mixture. I was afraid of cooking with more exotic mushrooms for a long time. I thought they would be over-powering and domineering in my dishes. I was wrong: They are really wonderful additions bringing mild, earthy flavors and subtle textures. The price of exotic mushrooms can also be intimidating . I usually buy some white button mushrooms to bulk up my purchase with out bulking up my receipt. And don't worry about the names, just experiment with a few that appeal to you.


Thank-you Monterey Market for the selection. If you live in the East Bay just stop shopping for produce any where else and GO TO Monterey Market. It is the best.