You have to be able to, just be aware of the temperature and liquid amounts to be certain your risotto stays creamy and tasty. As an alternative to portobello and white mushrooms, I used agaricus augustus mushrooms I foraged!! I also withheld the cheese to Enable the mushroom taste glow. https://rastoto66431.blog4youth.com/35772172/how-ras-toto-can-save-you-time-stress-and-money