Thursday, December 17, 2009
Wednesday, December 16, 2009
Sunday, December 13, 2009
Risotto with Leeks, Shiitake
Mushrooms, and Truffles
Bon Appétit | September 2007
I tried this recipe and it was amazing. One of the
best risotto dishes I have ever made. I did change
some things because I love to eat and the sooner
I get to eat the better. Instead of putting the
mushrooms in the oven I simply seared them
in a pan. It was faster and easier. I also used
several different kinds of mushrooms for
flavor and esthetics. Other than that, keep to
the recipe and be patient. Risotto is about
pouring love into the dish and watching
it become beautiful, creamy and sumptuous.
Stir stir stir.
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