We have risotto quite often - what type it is, varies, but it usually involves some sort of stock made from leftover bones (unless I am cooking for vegetarians, or I don't have any leftover bones). This time, of course, there was the turkey carcass to make into stock... I always cook the mushrooms separately when I do mushroom risotto. Partly because the texture is better and partly because not all my children like mushrooms, so I can vary the amount they have to eat a little more this way...
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