Asparagus risotto with ragù of crazy mushrooms, porcini cream, and white truffles from The Olives Table: Over 160 Recipes from the Critically Acclaimed Restaurant and Home Kitchen of Todd English by Todd English and Sally Sampson

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Notes about this recipe

  • bktravels on February 26, 2023

    3/2002 I gave this recipe 4 stars instead of 5 because it took us an hour and a half to make it. Usually we make a much simpler asparagus risotto from one of Judith Barrett's or Biba Gaggiano's books. This was a nice change. We left out the truffles and truffle oil.

  • kateiscoooking on December 06, 2020

    This was a lot of work for something that wasn't better than my normal asparagus risotto...

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