Mushroom “Risoniotto” (revisited)

Last week was mainly revisiting some earlier recipes that we liked very much

We again tried the Mushroom Risoniotto from Hugh Fearnley-Whittingstall’s “The River Cottage Veg” cookbook that we had in December. A link to the digital version of the recipe is over here.

What worked and what didn’t:
As we noticed last time that the riso itself was a quite bland, so we now cooked it in a light broth (1 stock cube added to the boiling water) and upped the amount of thyme, but it still needed plenty of seasoning.

We again cooked it for 2 persons and it proved enough for all 4 of us. This recipe will likely become a staple in our kitchen: really easy and delicious.

Verdict: 8/10; definately will be made again.

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