My wife decided to make Japanese hamburger steak (hambagu) with sauteed matsutake as a side dish. Your rissoto looks absolutely delicious!This one was a "make as you go" choose your own adventure rather than a recipe. Used roasted chicken stock, dry gewürztraminer wine, thyme, sweet onion and green onion, a little bit of sweet corn, garlic, arborio rice, gouda/emmental/fontina cheeses and chanterelles. Half of the chanterelles sauteed by themselves and saved for topping at the end, half sauteed with the onion and garlic. Key is to add the stock slowly and stir. Hope yours comes out great! What mushrroms are you using?
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