Yield: Yields 8 cups.
Servings: four to six as a main course.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Delicious! I used dried shiitake and chanterelles and substituted the balsamic for a pinot grigio wine vinegar. I didn't want "red" in the risotto, even though the amount is small. I was out of white balsamic, thus the substitute. This is really earthy and delicious.
Very good and simple to make.
I didn't have mint - but it was still excellent. My family did not like the balsamic - probably would be fine without that too since there isn't much. It was easy to make and re-heated well the next day.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?