This mushroom risotto from the Avondale restaurant Eden is packed full of herbal flavor, thanks to the many varieties of fresh herbs that Chef Devon Quinn grows for the restaurant in a nearby greenhouse. He might eventually grow the mushrooms himself, too: he told WTTW Food he wants to add a mushroom growing facility. Currently, he’s sourcing the mushrooms from Jacobson’s Farm in Antioch, Illinois.
But you don’t have to grow your own produce for this risotto to be good. “It’s a dish that has some room for error,” says Quinn. “Compared to a regular risotto with rice that you can overcook, farro is a lot more lenient.”View the Original Article on WTTW & Get the Recipe