Wild Mushroom Risotto

This wild mushroom risotto recipe is adapted from “Cooking Wild in the Northwest“, by Seattle chef John Sundstrom.

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It delivers a creamy texture and is packed with rich flavors.

Ingredients:
For the mushroom stock:
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Orzo with Arugula Sauce

My love affair with arugula began three years ago when my friend Maggie, Jimmy and I made a stop at the French Rivera on our way to the Festival of Lights in Lyon. Maggie is a competitive runner. She runs everyday even on holidays and maintains a very healthy diet, which means a daily intake of some sort of green salad. Me, on the other hand, thought salads are for little bunnies. Continue reading “Orzo with Arugula Sauce”