Rich creamy and buttery wild mushroom risotto, so simple to make, I was first taught how to make mushroom risotto the wrong way in a French restaurant. Unfortunately the chef liked to use risotto as a garnish instead of it being the dish, so the risotto would be cooked way too firm so it could be used as a bed to sit a pan-fried piece of fish or meat, what a shame. So it took a few years but I finally learnt how to make mushroom risotto or any other risotto the correct way, the rice should still hold some toothsome texture but the rice should also be creamy and soft. Please follow my recipe for an amazing mushroom risotto.
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Wild Mushroom Risotto, the best risotto in the world
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