Mushroom risotto from Gourmet Magazine, April 2005 (page 88)

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Notes about this recipe

  • hillsboroks on May 03, 2019

    This was a fabulous risotto. I used both dried porcini and shiitake mushrooms and then all shitake mushrooms in place of crimini mushrooms as the fresh mushrooms. I also substituted "Better Than Bouillon" brand mushroom bouillon for the chicken stock. Based on comments at the Epicurious site I also added 1 tablespoon truffle oil at the end. The risotto was very creamy and intensely mushroom flavored in a good way.

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