Sometimes we plan to make certain recipes but for some reason when it comes to actually making them, we put it off. This was one of those recipes, which is silly really since the end result was absolutely delicious! As a bonus, it was also super quick to make.
What we did
We followed the recipe with the addition of some white wine and an extra stock pot. The orzo wasn’t entirely ready at the end of the process but we left it in the pot with the lid on and it was done by the time we had prepped the parsley and parmesan garnishes.
Our Verdict
We love mushrooms and this hit the spot. Delicious blend of chestnut and porcini (especially as the water used to soak the porcini was used). Flavours from the tarragon and parsley going through the risotto perfectly complemented the mushrooms. The hint of white wine added an extra something special.
It also made a gigantic portion so we could take it for lunch the next couple of days. It even tasted good cold!
Following our recent trip to WEST Brewery, we decided to serve the risotto with Munich Red. We thought the flavours worked really well together.
What we would do differently
Other than make this again, we are stumped as to what we would change. We would keep the white wine addition though!
Adventures in the Palace Kitchen 