Garlic Mushroom Risotto


I’ve been meaning to test-drive a risotto dish for the longest time in my kitchen – moreso after watching variants of this dish being featured in most of the cooking shows we have been watching lately.

Pleased to say that  after racking my brains for something new to prepare for lent and then  snagging a pack of arborio rice from the grocery – “the day” has finally come! 😉

I was equally pleased at how it turned out – though I admittedly had to tweak the original recipe a bit.

Some minor revisions:

  1. Reduced mushrooms to 375 grams.
  2. Added 1 more cup of water.
  3. Replaced romano cheese with parmesan.
  4. Used dried parsley instead of fresh.
  5. Added dried rosemary.

Verdict: Encore soon! :mrgreen:

 

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2 responses to this post.

  1. […] step right into my kitchen here to get the delish recipe. Hope you had a most satisfying lunch too! Blog this! Recommend on […]

    Reply

  2. Sniffing around here…love the layout btw…and thanks for the gastronomic sight! 😀

    Thanks, G! As far as I’m concerned, you’re the only KitchenMaus allowed inside my kitchen… welcome back!

    Reply

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