A woodsy, nutty risotto that is a perfect comfort-food main, or a starter for a autumn or winter dinner party.
Use vegetable stock for a vegan version of this dish.
I followed the recipe exactly and found this to be extremely bland. - 15 Sep 2008
Used different ingredients. I have made this a few times now, and keep tweaking it as I can't ever leave well enough alone. If I can find it, I use a package of mixed mushrooms that I found in my supermarket. I also add some sauteed spinach, minced garlic and sherry to it, to give it some zip. - 15 Sep 2008
I made the recipe as written, and it made loads. I will definitely cut the recipe in half next time. I'll also omit the walnuts. They did not complement the dish at all and stood out oddly among the ingredients, texture and flavour-wise. Also, I'll turn the heat down while cooking the onions and mushrooms. The "medium-high" heat was a bit too hot and my dish ended up with a slightly scorched flavour because of it. With these adjustments, it will be a delicious side dish. - 15 Sep 2008