Comments on: Seared Black Cod with a Lobster, Chanterelle Mushroom, and Saffron Risotto. Yes….always….forever. http://ericriveracooks.com/2009/12/13/seared-black-cod-with-a-lobster-chanterelle-mushroom-and-saffron-risotto-yes-always-forever/ Food, because I just want an excuse to cook. Mon, 07 May 2012 10:14:13 +0000 hourly 1 http://wordpress.com/ By: ericriveracooks http://ericriveracooks.com/2009/12/13/seared-black-cod-with-a-lobster-chanterelle-mushroom-and-saffron-risotto-yes-always-forever/#comment-3169 Sun, 27 Dec 2009 20:13:50 +0000 http://ericriveracooks.com/?p=4961#comment-3169 It doesn’t take much. A small pinch is perfect.

]]> By: scott http://ericriveracooks.com/2009/12/13/seared-black-cod-with-a-lobster-chanterelle-mushroom-and-saffron-risotto-yes-always-forever/#comment-3168 Sun, 27 Dec 2009 20:06:42 +0000 http://ericriveracooks.com/?p=4961#comment-3168 Eric-

When you make your Saffron risotto how much saffron do you put in? About a large pinch or so?

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