Risotto ai Funghi
Mushrooms are the star of this dish – both dried porcini and a mix of whatever you can find at your farmer’s market. Even the trimmings are used, along with the leek greens, to make a light, earthy and slightly sweet vegetable broth. (You could also use chicken stock if you’re not feeding vegetarians or use just plain water; prepared vegetable stock, however, would interfere with the flavor of the mushrooms.)
Quinoa Risotto with Mushrooms and Peas
In this version of risotto I replace the usual arborio rice with quinoa. The mushroom broth is rich and really imparts a deep mushroomy flavor to the quinoa.
