Mushroom Risotto

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There were some good looking mushrooms at the Farmers’ Market on Via Dante on Sunday.  We also found vialone nano rice, which is the typical rice used to make risotto in Veneto.  We picked up some of each and decided to make mushroom risotto for dinner.  We followed this recipe we’ve used in the past, but used the rice instead of farro.  We just washed the mushrooms under the faucet and later read that mushrooms need to be washed more carefully, preferably with a mushroom brush or a damp towel.   Oops!

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Oyster mushroom (I think)

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Champignon

 

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Pioppini

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