Cambozola and Mushrooms for a Rich Risotto

By Alex Tillotson

Creamy Cambozola, Shiitake and Baby Portobello Mushroom Risotto

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There’s just something so comforting about a warm bowl of risotto on those cool fall and winter nights. It’s creamy, rich and full of flavor, and has a warming, filling effect even if you eat just a little bit.

This Creamy Cambozola, Shiitake and Baby Portobello Mushroom Risotto from LEMON FIRE BRIGADE is rich, earthy and bursting with flavor. And that’s probably because Sarah, the talent behind this breathtaking blog seriously knows her way around the kitchen.

She cooks incredibly beautiful, intense food like these Beet-Pickled Egg and Chard Empanadas, this Ricotta Ravioli with Asparagus and Brûléed Duck Egg and this Garlic Fried Tomato Orecchiette with Arugula. Her flavors are bold and each of her dishes looks like a work of art.

Visit LEMON FIRE BRIGADE today for a colorful splash of culinary inspiration.

Creamy Cambozola, Shiitake and Baby Portobello Mushroom Risotto

Ricotta Ravioli with Asparagus and Brûléed Duck Egg

Garlic Fried Tomato Orecchiette with Arugula

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