Jay was here for dinner – he had asked for a mushroom risotto last week, so that’s what I made.
- Wild Mushroom Risotto (Fine Cooking #26, May 1998, p. 44)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Baby arugla salad with cherry tomatoes, balsamic vinegar, and olive oil
Wine:David Bruce 1999 Truchard Vineyard Pinot Noir (Carneros, CA). Tasty. A rich, complex pinot. I thought it was nice with the mushroom risotto.
ok, I’m starting to see a garlic bread pattern.
Yum, I love mushroom risotto.