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When it comes to making Risotto I think the best tip I can give is to not stop stirring! I also prefer to leave the parmesan out during the cooking process and add it when serving. It’s always a nice touch to add a sprinkling of fresh parsley and some cracked pepper, but that really depends on your personal taste! Here’s my mushroom risotto made with a Ruth Miller reisling from Eden Valley (2012).

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