i have been wanting to try to make my own risotto for weeks now. there seems to be a stigma attached to making risotto – like it’s the hardest thing in the world to make or something. i don’t know, i think it’s just time consuming, so many people don’t want to bother with it.
when i batch cook, i don’t mind taking a little extra time to make something i can eat for a few days. also, someone recommended another sweet recipe for leftover risotto, which i plan to make this week for thirsty thursday – so stay tuned for that!
i was inspired by leeks. i never really use them and yet i love the flavour. mushroom risotto is kind of classic, so i figured i’d just toss the leeks in with the familiar favourite. shitake mushrooms are loaded with flavour as well, and they have wonderful healing properties. plus, they were one of the only organic and local mushroom selections available, so i opted for them. Continue reading
food & foto 