Portuguese wild mushroom risottoe   Print A Portuguese risotto is a cross between a paella and a risotto, with sharp olives and preserved lemons giving a tart contrast. Portugal has a long history of using wild mushrooms in cooking, as well as commercial foraging. You can use any kind of mushroom in this risotto – add the more delicate ones towards the end and the sturdier mushrooms at the beginning. We have added some cultivated pom pom and horse mushrooms … Continue reading Portuguese wild mushroom risotto