Wednesday, July 14, 2010

Red Wine and Mushroom Risotto






Tonight the cousins and I gathered to start planning out our trip to Asia in January of next year. But first we had to eat dinner, so I helped Justin make this mean risotto. If you like mushrooms, pancetta and wine, do not pass go. Do not collect $200. Make this mushroom risotto first and worry about the rest later. Trust me.

This recipe calls for porcini mushrooms and pancetta. Both fun words to say, don't you think?


Making risotto is truly a labor of love. There is lots of pouring liquids into the pan to be absorbed into the rice and burned off. And stirring. Lots of that, too.


But it is so good and so worth it.

Serving suggestion: Decadent dinners should always be immediately followed (or in our case preceded) by decadent desserts. Denise made Nat a red velvet cake with homemade cream cheese frosting for her birthday. (I suggested the "firework" sprinkle design expertly executed here).

1 comment:

Style Porn said...

I am literally drooling on my keyboard right now. I will definitely try this recipe! I'm a risotto junkie!

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