Leek and Porcini Risotto ... who needs meat?
This recipe was so good...and so easy! Previously, I was a bit intimidated by making risotto...it just seemed like it would take a lot of time and effort. After making this recipe, I realized that you can be doing other things in the kitchen while making risotto (and sipping on a glass of wine while stirring can make it even more fun!) Cuizoo's directions were easy to follow. I used homemade chicken stock from my freezer and added in some grilled, local andoullie sausage that I wanted to use up (although it would have been awesome on its own). Can't wait to make more Cuizoo recipes!
This was an amazing meal! I was lucky enough to have it prepared for me by the woman behind Cuizoo. I fancy myself a good Risotto maker, but the simplicity and rich textures of this outperforms anything I can stir up. A wonderfully flavorful all local meal!
Is there anything better than a well prepared risotto? I love how Cuizoo writes all of their recipes- each one is laid back and approachable. While I've always been intimidated by risotto, this posting has just inspired me to give it a try. Since I have a mushroom hater in my house, I'm drawn to the Saffron Risotto with Shrimp. Here's to multi-tasking with a glass of vino!
Jenn... a pinch of saffron in the broth is all you need. And maybe some peas and flat leaf parsley stirred in at the end (if the man can handle the green).