Mushroom Risotto
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Appears in Cook's Illustrated September/October 2003, America's Test Kitchen TV
Could we develop rich mushroom flavor without turning to pricey foraged fare?
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WHY THIS RECIPE WORKS
To avoid a bland, gummy risotto with watery, flavorless mushrooms, our mushroom risotto recipe calls for a combination of dried porcinis and fresh mushrooms, cooked separately and added to the finished risotto. To give our mushroom risotto ...
