I’m a big fan of risotto – it’s one of those simple comfort foods that for some reason evokes a more luxurious and gourmet feel than, say, mac and cheese.
It’s also easy to make. People seem to think risotto is this complicated, labour-intensive dish when really all you are doing is stirring, adding liquid bit by bit, then stirring some more.
When asked to write a guest post for the Mushrooms Canada blog, mushroom risotto was the first thing
that popped into my head. I’m still a beginner when it comes to cooking with mushrooms (I know, I know!), but plain mushroom risotto was admittedly too predictable.
Instead I decided to transform cooked risotto studded with mushrooms and pine nuts into crispy fried cakes. They make for a perfect appetizer, starter or light lunch and nicely highlight the mushrooms’ woodsy flavour.
Check out the entire guest post and recipe over at Mushrooms Canada and let me know what you think! Comments and suggestions from mushroom lovers welcome :)
What’s your favourite mushroom dish?