Mushroom Risotto With Parmesan
Recipe by Nagi Maehashi at RecipeTin Eats
Mushrooms deserve more than a supporting role. Nagi Maehashi’s risotto uses both slices and quarters, bringing different textures to rice finished with Parmesan.
At the Brunch God table
We would build an evening around this bowl and keep the rest of the menu restrained. A sharply dressed green salad makes a welcome contrast to the rice. Bring the bowls to the table together so everyone can begin while the risotto still has its flowing texture.
Original recipe selection and serving commentary by Brunch God. This feature is not a report of kitchen testing.