It's okay, it happens to all of us. Enter your e-mail address or username to recover your password.
Nom Nom Nom.
Winning recipe--Chef Charles Dale, Renaissance Restaurant, Aspen, Colorado. Charles' tips: Any combination of mushrooms will work. Use cold chicken stock (even though simmering stock is typically used in risotto) to prevent splattering. Make sure there's some liquid left in the risotto; in fact, it should be pourable because the rice will absorb it as it sits. Always salt mushrooms after they are sautéed, or the salt will pull out their natural water and they'll poach.
For more features, and a better overall experience,
Please upgrade to Internet Explorer 10.
Click here to download Internet Explorer 9.