Updated Monday, April 28th, 2008
Total Time: 60
Yield: 6 servings
Risotto is a slow-cooked dish made with starchy, short-grain rice. It's a perfect example of what Lee Skawinski does so well: taking traditional foods and refining them with his own flourishes, in this case, the addition of bright and nutty spring fiddlehead ferns and earthy morel mushrooms. This dish is beautiful and deeply satisfying. Be sure to use Arborio, Carnaroli, or other rice appropriate for risotto.
1. In a medium saut
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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