risotto: This impressive entree is built around rice, an inexpensive staple. Instead of using pricier traditional Arborio rice, we experimented with long-grain white rice in this risotto. It yields results that are just as creamy and delicious.
Wild Mushroom Risotto, from Martha Stewart. Corrie's Notes: This was delicious. I used some freshly harvested chanterelle and pine mushrooms, and used far less oil and no butter. It's worth the effort.
Mushroom Risotto The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.