We’re fortunate to find many edible varieties of wild mushrooms where we live, and we use them to make Wild Mushroom Risotto. The dish is something we make to celebrate the rich variety of mushrooms in the Northeast. And every time I make it I say merci to our dear friend Gerry Miller, mycologist, artist and shaman who taught me everything I know about foraging. With his harvests every year, we were able to offer
"Let no man fancy he knows how to dine Till he has learnt how taste and taste combine."
-Horace, Satires, 2.4