4th November 2020

Last week we were watching a cooking show and saw a mushroom risotto with the mushrooms over the top rather than inside. It got me thinking about how to make the dish and what would make it perfect. Today we made a gorgeous chestnut mushroom risotto with some porcini powder through it to give a deeper flavour, with sautéed mushrooms over the top also to give extra texture and flavour.  It was rich and creamy and full of mushroom flavour. So good.