Mushroom Risotto
Arborio rice toasted in oil, then cooked slowly with ladles of warm broth until it turns creamy on its own, with browned mushrooms folded through at the end. No cream goes into it — the texture comes entirely from the starch the rice gives up while you stir.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Mushroom Risotto, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
