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My husband loves making risotto. It’s so easy to prepare, and as it all goes into one pan, there’s little washing-up for me to do afterwards, so I love it too. On our recent trip to Italy, we went supermarket shopping as always, and bought amongst other things a box of Vialone Nano risotto rice. We’d just eaten a terrific lunch at Dal Pescatore, and one of the dishes I had was a vegetarian risotto using Vialone Nano. In this recipe, we also used up the rest of our extremely good quality porcini mushrooms from Bologna’s famous foodie shop Tamburini…
My recipe and I didn’t get to eat it! Maybe next time…?
It looks superb.
Thanks. It was really tasty, especially with the delicious flavour from the porcini mushrooms. No stock required!
Ohhh, this looks so creamy and delicious! Can’t wait to try something different. I just posted a tomato and shrimp risotto myself. Yummo!
Your risotto sounds lovely too. I’m starving right now, thinking about what to have for lunch!