So... I quartered about a pound of mushroom caps and sautéed them in EVOO until golden.
Then I made a very basic risotto...
http://www.thisoldchef.com/blog.html/perfect_risotto_at_home_with_chicken_and_tarragon/
At the last moment, I added the sautéed mushrooms and 2T chopped tarragon from the garden.... then turned off the heat and whipped in 1T butter and ½ C grated Parmigiano.
As I was plating, I thought a bit of brightness might be a plus, so I microplaned a bit of lemon zest.
Deep... from the ‘shrooms...
But light and bright because of the tarragon and lemon zest. Somehow, a Spring-in-July mushroom risotto!!
