That's what inspired this Mushroom and Peas Risotto recipe. It's a Twist on an Italian ... the end to ensure the dish turns out deliciously creamy. Give it a try then let us know what you think.

The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available.

giving off a starchy creamy property that turns into risotto." Be patient, adding the next ladle only after the stock is well absorbed by the rice. A good three to four ladles later, keep ...

Tip 3: Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Tip 4: You may not need to use all of the stock - you’re aiming for a dish that ...

The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper. 3. Melt the butter in a large skillet. Add the shallot ...

Add another ladleful, and continue doing this until all stock is incorporated, risotto is loose and creamy, and rice is al dente but tender, 20-25 minutes. Remove from heat. Fold in crab to warm ...