Mushroom Risotto

It's an oldie, but a goodie in our household. Now that I'm back "on" with mushrooms, Paul gets really excited about making this mushroom risotto.

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.

Shiitakes!

Serving 1 (there may have been a second helping).