2 March 2010 – Risotto with mushrooms and asparagus

D cooked a risotto – one of his specialties that I have never attempted. Clearly, it’s spring, as the asparagus was about $1.60 and also good.

We have tons of stock in the freezer, and he used a turkey stock from I have no idea when – probably TG last year, I guess. He also used a Bttr Garden oyster mushroom that grew in the second wave from his little packet. However, this one, being well hydrated, looked a lot prettier!

This is another meal with a built-in veggie. We had an Epicuro Nero d’Avola, which was good.

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