Risotto with Peas and Mushrooms
Russell Ito says he cooks for fun because it's a relaxing diversion from the intensity of his work. Therefore, he's willing to take extra steps like making vegetable broth for the risotto, using fresh pea pods and mushroom trimmings. But canned broth works equally well for cooks who have to get meals together on a tight schedule.
This Story Originally Appeared On sunset.com