Morel Risotto

Jeff Biolchini — Reprinted from SPORES Afield, April 2002 Italians traditionally make mushroom risotto with porcini mushrooms; unfortunately, I did not have much success finding Boletus edulis or Leccinum insigne last year. Luckily, the spring morels more than made up for this disappointment. Given my available ingredients, I swapped morels […]
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