It was quite fortuitous that I had made my mushroom polenta a few days earlier. Important lessons learned: don't crowd the mushrooms, don't buy pre-packaged 'gourmet mushrooms,' leave more time than expected. I've made risotto before, but it's been a while, and it didn't help that Jamie doesn't always spell out which of the 'butter' segments to mix into the risotto at different times - it does matter. So I realized too late that I put way too much butter when softening up my onions and garlic. This set the stage for extra sauteeing time for the rice itself, and eventually a cooking process that went from 20 minutes to almost an hour.
T
he good news? The mushrooms came out delightful, and despite the extra-long cooking time, the risotto was a huge hit. (I think it was even better for lunch the next day, maybe there is something about letting it settle then reheating like a turkey)
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