FRESH LEMON + THYME RISOTTO WITH TRUFFLED MUSHROOMS:
Hooray for truffled mushrooms! Today I’m sharing this easy-peasy vegetarian risotto that’s packed full of sautéed chestnut mushrooms, (boosted with cep powder and a dash of mushroom ketchup), olive oil, a nice crisp glass of sauvignon blanc, vegetable stock, a squeeze of lemon, the zest, a pinch of sea salt, lots of freshly cracked black pepper, fresh thyme, a good grating of Parmigiano Reggiano and a decadent drizzle of truffle oil ?
.
.
.
.
.
thefeedfeed
