About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Portobello-Gorgonzola Appetizers | Main | Mushroom Bisque »

Mushroom Risotto with fresh Thyme and Tarragon

By Sandi

The ingredient this week is Mushrooms. What a choice . . . chanterelles, cremini, portobello, shitake, morels. I picked the dried porcici. Even the Flavor Bible says that the porcini goes with Italian Cuisine. Bellisimo! I see that Deborah also posted a Risotto recipe ~ great minds think alike! We are working each week with the same ingredient. We may see several recipes that are similar. I'm looking at how many different ways I can make Risotto :-)

Wild Mushroom Risotto
1 cup ONION
1 pkg porcini mushrooms (dried)
1 cup crimini mushrooms
2 Tbs fresh THYME
1 Tbs fresh TARRAGON
1/2 cup PARMESAN cheese
5 cups porcini broth (reserved from soaking mushrooms and a couple of broth cubes)
Soak dried mushrooms in warm water to reconstitue. Dice onion and mushrooms, reserving broth from porcini. Add thyme and tarragon to the broth and simmer on low heat.
Heat oil in a large pan. Add onions and sauté until tender. Add rice and cook until translucent. Stir in wine and cook over low heat until the liquid is absorbed. Slowly add broth 1 cup at a time, stir and cover. When liquid is absorbed repeat with the simmering broth. When all the broth is absorbed, vigorously stir in cheese.
Yum ~ comfort food!
Y'all enjoy~

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Comments (5)

Sandi, I had left-over cold porcini risotto for breakfast. I love your idea of seeing how many ways you can make risotto!
We've got duck coming up. I'm thinking you could do a pretty mean duck risotto if you want.


Wow, this cries Autumn for me. Must try!

OMW that looks wonderful...you really captured it nicely in that photo. Can't have too any risotto recipes, now can we? Each one is a little different and it will be our "job" to try them all!

Looks great, Sandi! I stopped counting how many kinds of risotto I've tried. Gorgonzola-pear is a favorite, and I'm NOT making it on pear week!

Great photo! I love mushroom risotto. This looks so good. And porcini are my favorite.

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The previous post in this blog was Portobello-Gorgonzola Appetizers.

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