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It’s arm night again – risotto is an upper arm workout if you do it right.
The local stores have a really limited variety of mushrooms, so I used baby portobellos because I like them (when cooked the way I like) and they were available. Their earthy flavor overpowers this a bit; and that’s even after I used less than called for because I didn’t have the total amount needed. I can’t even imagine how overpowered it would be if I used the recommended amount. So lesson on this one is use the mushroom variety you like that has a milder flavor or use less if you want to be able to taste the other flavors.
Speaking of other flavors, the really good flavor in this comes from the Parmesan, leek, and spinach. The white wine and chicken broth add the mellow tones that make risotto a great side dish option if you really want to impress someone. The surprise here is the fried radish. You read that right – fried radish. Keep an open mind, it is actually really good.
I compared this to the recipe for risotto from the first book and it is basically the same thing with mushrooms and fried radish. I like that one much better and will stick with it as my go-to risotto recipe.
