Wednesday, September 4, 2013

Mushroom risotto for red wine

I love making risotto, and this one was a great success: domestic crimini mushrooms and reconstituted dried porcini, kicked up with browned onions, tomato paste and other umami flavors to bring it up to a Tuscan red wine. 

Yeah, the dish is brown.  Sometimes that's just what plant-based dishes do. This is a rich, appetizing brown. So is a well-seared steak. I'm fine with that.  :)

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