Hubby cooked this on Saturday for dinner. He used three types of mushroom - porcini (dried), swiss brown and enoki. This is one of the best mushroom risotto he has cooked. He said he used a different method this time.
Heard of too many cooks spoil the broth? My hubby and I have a policy that we leave each other alone to cook unless help is needed. So, the deal is if one cooks, the other has to wash/clean up after. Sounds fair? Otherwise, the 'heat' in the kitchen will be intolerable.. :D