Kosher, vegetarian and decadent!
Infused with the richness of mushrooms and sprinkled with parmesan cheese, this piping-hot risotto is comfort in a bowl. Serve alongside this lovely green salad with crunchy walnuts and enjoy.
For the recipe, courtesy of Abington-born celebrity kosher chef Jamie Geller, publisher of JOYofKOSHER.com, click here. B’te-avon (bon appétit)!
Risotto tip: Though many cooks have been told to stir the rice constantly, over-stirring releases too much starch from the grains, turning risotto gluey. To achieve risotto’s silken perfection, be sure to give your biceps a break now and then.
Photo and recipe courtesy of Jamie Geller, JamieGeller.com
