Morel and Truffle Risotto
Such deep flavours!
Morels and truffles are both pricy, so I don't make this often. All the same, it's a worthwhile treat!
Porcini and kale risotto
For now, here's an amazingly flavoured dish with the earthy taste of mushroom and fresh kale.
Shiitake and sweet pepper Risotto: How-To
First: start a stock (or you could use prepared stock). Do not salt the stock, or it will make the final result unpleasantly salty.
Risotto needs a particular sort of rice: Abborio
Rinse the rice, otherwise it gets sticky.
Saute diced onions until transparent, then add the rice and continue the sauteing for a few moments more.
Then add the vege stock one ladle at a time and continue to saute.
The rice is ready when the rice is "toothsome" - al dente.
