We usually use a bag of mixed dried mushrooms or dried porcinis. For the fresh mushrooms, we used shiitakes, which were looking lovely. I also had absolutely no idea that Mario suggests using red onion instead of a white or yellow onion. We have never used a red -- I guess my brain just glossed over the part while we read the ingredients. We also use sherry instead of vin santo, but I think that works just as well.
Paul is perfecting (he's pretty close) his risotto-making, and has it down from start (oil in the pan, cooking the mushrooms) to finish (mixing in the butter and cheese) in about 30 minutes. Top with a little freshly grated Parmesan cheese, alongside a leafy green salad and you're good to go!
*Also makes for good lunchtime leftovers.
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| Shiitakes! |
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| Serving 1 (there may have been a second helping). |
