Mushroom risotto: Another foray into the world of cooking

This evening I tried my hand at risotto, partly on a whim but mainly because I had most of the ingredients on hand. I followed this recipe from A Cup of Jo, using sliced parmesan instead of grated and rice wine instead of white. I also used 1 cup sliced shiitake mushrooms (adorable and tender when cooked) + 1 sliced portobello mushroom (weird and square and firmer). I hadn’t planned on it, but the two textures ended up complementing each other quite well.

The risotto filled up my whole saucepan, which I believe is 2 quarts. The dish is supposed to take 20-30min to cook, but mine took forever (~1h), probably because I didn’t know at what temperature to cook the rice. I think it was usually set on medium.

Finished product:

IMG_1430

It was smelling kind of burnt near the end, so I didn’t let it the liquid evaporate all the way. Didn’t taste burnt though!

-Tammy

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