Mushroom risotto with garlic, thyme and parsley

Page 175

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

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Recipe Reviews

A good no-panic risotto that's really worth making. A bit heavy on the celery in the recipe (half a head) so I usually reduce that to a few ribs.

I tend to make this in Autumn as my dad is a great wild mushroom picker. If I'm relying on those wonderfully uniform looking white supermarket mushrooms I boost the flavour with a few dried mushrooms. Avoid using little button mushrooms though. They really aren't worth the effort for this.

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I had been wary of risotto but this recipe made it seem easy. Next time I might try a mixture of mushrooms, or add dried mushrooms as well, as Jamie suggests.

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