Risotto, fall frutti di bosco: blueberries, raspberries, corn, mushrooms from Pasta Sfoglia: The Pasta Book by Ron Suhanosky and Colleen Suhanosky and Susan Simon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolepellegrini on July 01, 2018

    I've been meaning to try this since making the similar risotto with strawberries, mushrooms and asparagus earlier in the year. While described as an autumn dish, I wanted to make it when fresh local corn, blueberries and raspberries were in season—and the flavor did not disappoint! I liked it even better than the other fruit-and-mushroom risotto but that may have also been a few changes I made in the rice preparation, as I noted for the other recipe. I thought using water to cook the rice in weakened the flavor, so this time I used a mixture of chicken stock and the soaking liquid from the dried porcini mushrooms I used. I also used shiitake for my other mushroom. It was absolutely delicious and I would definitely make it again in season.

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