I thought I had this "great" idea to make a saffron risotto, but to add sliced chestnuts, because they're all over the place around here... then, because I wanted it to have a nice, earthy, flavor, I added some mushrooms. There was also some white wine in the recipe.
I ended up with a rather bland mishmash of things. It tasted ok, but the flavor just wasn't there. What did I do wrong? Should I skip the mushrooms next time? Is the saffron just plain unnecessary? Am I missing some magic ingredient?
Please help me make this recipe better! I'm so frustrated!!
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