Mushroom Risotto with Pancetta and Sage
Appears in Cook's Illustrated September/October 2003
Could we develop rich mushroom flavor without turning to pricey foraged fare?
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 ...