Truffle and mushroom risotto with roasted cauliflower from The Italian Deli Cookbook: 100 Glorious Recipes Celebrating the Best of Italian Ingredients (page 176) by Theo Randall

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Notes about this recipe

  • katiesue28 on January 05, 2025

    This has potential, but I would recommend some changes next time I cook it. Use less celery and onions, as they still retained a bit of a crunch despite the cook time. The roasted cauliflower and truffle paste tasted nicely, but I think adding additional roasted or sautéed mushrooms would bring it all together better.

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