BBC Good Food

08 November 2007

Tested

" The first time I made the recipe, I used a pan with a 30 cm base that proved too wide, so it took much longer for the risotto to cook. The next time around, I used a pan with a much smaller base (20 cm this time) and it worked a treat, as you Brits say. Aside from the closed chestnut mushrooms and porcini, I added a small mix of exotic mushrooms (shitake, oyster and enoki). The first time I cooked it, I don't think that after tipping the rice in I heated the grains enough, so I followed another book's advice that said "heat the rice through till it is hot and shining." I wonder if this also affected the cooking time and process the first time I made it. Anyway, other than that, my experience with cooking this recipe was great. It turned out creamy and delicious and was great even as a leftover. It's nice to know that you can make a dish yourself that would otherwise go for almost 10 quid in a restaurant. :-)"