Member since Mar 2012
"Superb recipe from one of the most accomplished chefs of the era. Good wine helps to make the dish what it is. Don't see anyone complaining about price of meat for a steak so why complain about price of wine?
Either way, excellent dish with many options to expand into other dishes based on the wine/pasta principle.
By the way, for those finding wi"
"Superb! The only change I made was to simmer the mushrooms in the chicken stock and then use the stock for the risotto. In the end, I sautee the mushrooms on clarified butter or olive oil and add to the risotto when almost done. This allows for a relatively firm consistency of the same. Truffle oils does well if you do not have white truffles (exp""
"Far from improving on Emeril, but I used capers brine instead of vinegar and added some dijon mustard. The order of blenderizing is very important as Emeril points out. Mayonnaise consistency is destroyed if blender gets to warm. Therefore, I add the mayo in the end and fold it in by hand, without using the blender. This will prevent the thin cons""