Comments on: Shiitake Mushroom Risotto

By: Leila A. Fortier

Leila A. Fortier — Wed, 22 Jan 2014 20:10:10 +0000

Goodness! I finally had a chance to indulge. Whenever I get pulled away from your venues of culinary expression, it makes the return all the sweeter. This dish was to die for! Once again, you composed the recipe in such a way that it made it easy for me to make a few adaptations based on ingredients I had on hand. For instance, I had maitake mushrooms that needed to be used, so I implemented those in lieu of shiitake. I was also in the mood for something with lemon, rosemary, and garlic–so I added a little squeeze of fresh lemon in the risotto and fresh garlic and rosemary to the mushroom topping. I made her black pepper & thyme encrusted tofu on the side. The dish was a household sensation! Absolutely decadent!

By: erinwyso

erinwyso — Wed, 22 Jan 2014 17:28:49 +0000

In reply to Leila A. Fortier.

So happy you liked, Leila! Maitake sounds awesome with this — but soo expensive here — 6 bucks for a puny 8 ounces. Love your other adaptations, will have to try rosemary with it next time I make!

By: erinwyso

erinwyso — Mon, 13 Jan 2014 04:09:36 +0000

In reply to Pink Peppercorn and Paprika. I hope you enjoy!

By: Pink Peppercorn and Paprika

Pink Peppercorn and Paprika — Mon, 13 Jan 2014 03:38:38 +0000

Since going vegan, I thought risotto without Parmesan just wouldn't be worth it, but this recipe has changed my mind!

By: Matthew Green

Matthew Green — Sat, 11 Jan 2014 21:35:06 +0000

Looks like a new favourite!

By: Stefanie

Stefanie — Tue, 07 Jan 2014 21:47:22 +0000

Oh my gosh, this looks amazing!