Tuesday, 29 November 2011

hugh's mushroom risoniotto

God, I'm knackered today and all I've done is sit in front of a slowly-working computer, chasing wine around Oxfordshire on the phone. Maybe I'm mentally knackered? Anyway, I can't be cracked to do an awful lot tonight, and as Ana's lost our weekly menu my inspiration only stretches as far as another dose of Hugh's mushroom risoniotto.



It's quick, easy, and very tasty and tonight it has a twist: For the first time in three (or four) attempts we've actually had some white cooking wine left in the cupboard, meaning it's prepared as-per the recipe. Makes nix all difference mind, but it's comforting to know you can make-do with red wine...

sources
mushroom risoniotto - Hugh Fearnley-Whittingstall, River Cottage Veg Everyday!, HFW, p258

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1 comment:

  1. Kendra8 December 2011 at 16:06

    ok call me stupid but where do you get the risoni or whatever the pasta is called from?? Ive looked in waitrose, whole foods, sainsburys, even an italian deli with no luck..... help!

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