This recipe for double mushroom risotto is one of my most requested. It's appeal comes from the creamy texture of the arborio rice cooked slowly with mushrooms that have been prepared two ways. First, finely chop half the mushrooms in a food processor. These mushrooms are added to the risotto at the beginning of cooking and impart a ton of mushroom flavor. The remaining mushrooms are thinly sliced and sauteed in olive oil to be used as a garnish. Cooking the mushrooms in two different takes full advantage of their earthy flavor and unique texture. It's really a delicious take on a classic risotto dish.

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