Dried-porcini-mushroom risotto with goat cheese from Food & Wine

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Notes about this recipe

  • Christine on May 30, 2014

    This risotto was incredibly creamy and delicious. I used a total of 8 cups of liquid -- the recipe only calls for 6 1/2, but states you might need more -- you definitely need the extra to cook the rice to the right texture (and 4 cups liquid per cup of rice is pretty typical). I also used double the amount of goat cheese since I didn't want to use a partial package and it came out perfectly. Will definitely make this one again.

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