I was thrilled when I stumbled upon some inexpensive organic dried Porcini Mushrooms at the basement of Takashimaya and god they were smelling terrific. $19.80 for the jar, disregard the 80g you see. So I decided to try one of Philip Johnson's many unpretentious and flavorful recipes from his new book, Classic E`cco, to really being out the flavor of the Porcinis.
It's pretty easy to make, get a basic risotto recipe cooking. The add your already soaked Porcini Mushrooms and soaking liquid. When your risotto is almost done stir in the duck and spinach. Poof! It's that easy and it tastes amazing.
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