Comments on: Mushroom Risotto Recipe

By: Lar

Lar — Fri, 30 Jul 2010 15:07:31 +0000

Hi Eve,

absolutely, I often do when cooking to share with the kids. However, the alcohol should have boiled off by the time the dish is done, in case you’re worried about that aspect.

Lar

By: eve

eve — Fri, 30 Jul 2010 14:17:13 +0000

can u leave da wine out?

By: Lar

Lar — Sun, 29 Jun 2008 20:01:20 +0000

Thanks, Andrew. I guess you can to ways – match with the dish, weight to weight, richness to richness , or try and “cut” or contrast the food and wine.

Next time, I’ll try your suggestion, though.

By: Andrew

Andrew — Sun, 29 Jun 2008 13:18:08 +0000

The idea of a Pinot Noir is a good one – that mushroom/earthy flavour but for a white I would have gone for something with a herby edge (a Rhone white perhaps or a Portuguese white) or something interestingly Italian.

By: Lar

Lar — Thu, 26 Jun 2008 08:18:33 +0000

Hi Debz,

just used the vodka as I had no white wine. It turned out a little mushy as you may be able to see from the photo – I was too busy taking photos to be keeping an eye on it.

Lar

By: Deborah

Deborah — Thu, 26 Jun 2008 07:33:56 +0000

Vodka? Wow! Will have to try that… I always felt wine is what gives risotto it’s substance, but having said that I make a tex-mex version in which I use tequilla.

This looks lovely… like the photo tutorial! :)