Welcome to April’s final fare. And in light of recent feasts, we overheard two requests we hope you will answer while they are fresh in your memory. How does one cook a low and slow leg of lamb? And what is a good vegetarian entrée for a special-occasion meal?
MUSHROOM RISOTTO
Judi Goddard is up next. “This is one of my favorite recipes. It makes a lot, so I usually freeze a couple of bags when I’m done. It reheats very nicely.”
(READ MORE: Fare Exchange: Is there a recipe for risotto that doesn’t require constant stirring?)
Instant Pot Mushroom Risotto