On Saturday we opted
for an al fresco dinner with an italian theme. On the menu was G’s
omg-to-die-for wild mushroom risotto, my bruschetta, a sirloin steak and
an amazing bottle of Beringer Founder’s Estate Cab Sav, 2000, from California, which Mark and
Ironwoman Judy gave us eons ago.
Risotto is an art. Only when you take the (considerable) time necessary
to make it do you truly appreciate just how wonderful it can be; and
understand the time and energy it takes when you order it at a
restaurant and often have to wait an hour for it to arrive at your
table.
For G’s version you need mushrooms, lots of mushrooms. He used a package of wild ones, some fresh white ones and some shitake.
1) gather up some of these
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