![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png) ex-lark-asc.livejournal.com |
Wed 2003-11-19 02:32 |
| In mushroom risotto I'd use a bit of fresh black pepper, maybe a bay leaf for richness, and some thyme (fresh if possible), since the nice woody-smoky flavour goes with mushrooms fairly well. Maybe sprinkle some parsley on top just for garnish, or a dollop of fromage frais or creme fraiche; but as various people have said parsley's pretty powerful so take care. Good stock really is everything in a risotto, but I've had plenty of luck with Knorr powdered stock as well as the concentrated bottled stuff you and I used to use. |
|
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}