Mushroom Risotto

Edaku — Thu, 12 Feb 2026 09:00:00 +0300

Mushroom risotto looks like a restaurant dish, but it really only demands patience and steady stirring. The creamy texture doesn’t come from cream at all — it comes from the rice itself. Arborio and carnaroli are both high-starch varieties that release that starch gradually as they cook, binding the stock into a velvety sauce.

Combining fresh cremini mushrooms with dried porcini gives you two mushroom notes at once — the fresh, slightly earthy flavor of cremini and the deep, concentrated flavor of porcini. Be sure to use the porcini soaking liquid in place of some of the stock; that’s where the most intense mushroom flavor ends up, and pouring it down the drain would be a waste.

Classic Homemade Pizza

Edaku — Tue, 12 Aug 2025 09:00:00 +0300

Homemade pizza is one of those rare cases where the result is noticeably better than most delivery pizza, and costs a fraction of the price. The secret is in the dough: give it enough time to rise properly and stretch it thin, and you get puffy, crackly edges with a thin, pleasantly chewy center — much like real Neapolitan-style pizza.

The other key is a very hot oven. Home ovens rarely reach the 400-500°C that pizzerias use, but cranking your oven to its highest setting and preheating a baking sheet or pizza stone gets you surprisingly close: the crust browns before the toppings have a chance to dry out.

Italian Food on Edaku

Mushroom Risotto

Classic Homemade Pizza