"On a segment of PBS Food, chef Bastianich recounts how she first met Julia Child when she and James Beard came to Bastianich's restaurant in the 80s. Child ordered the mushroom risotto and fell in love with it, not only complimenting Chef Bastianich by becoming a repeat customer at the restaurant, but also asking her to teach Child how to make it."
"Their story doesn't stop there, either. Julia Child invited Bastianich to cook her beloved mushroom risotto on an episode of Child's PBS cooking show "Cooking with Master Chefs," which brought Bastianich into the culinary limelight. Thanks to her appearance on the show and Child's own encouragement, Bastianich went on to have her own successful career as a cooking show host."
"This instant pot mushroom risotto eliminates the laborious stove-top cooking method. But if you want to stick with tradition, try this morel and asparagus risotto or mushroom and roasted garlic risotto. The morel and asparagus risotto not only uses the highly coveted morels in the initial sauté, but also includes porcini mushroom broth to really accentuate the deep, earthy umami flavors that pair so well with the parmesan cheese and creamy rice."
Julia Child discovered Lidia Bastianich's mushroom risotto at Bastianich's restaurant in the 1980s and repeatedly requested the dish, eventually asking to learn the recipe. Child invited Bastianich to prepare the mushroom risotto on an episode of Child's PBS show "Cooking with Master Chefs," which elevated Bastianich's public profile and helped launch her career as a cooking show host. The text also presents risotto tips and variations, noting Instant Pot shortcuts and traditional stovetop preparations, and highlighting versions like morel-and-asparagus or mushroom-and-roasted-garlic that emphasize porcini broth, diverse mushrooms, parmesan, and deep umami flavors.
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