Risotto with mushrooms and rosemary – 13 December 2013

I needed only a cup from the Swanson’s chicken stock can for the cream of asparagus soup on the 8th, so there were 5 cups left. When tucking the can into the fridge, I mentioned to D the possibility of making a risotto, this being the coldest week we’d had in ages. He thought that was a great idea.

main131213He sauteed mushrooms, and I think some garlic, separately, and added them after doing the risotto thing (slowly adding the stock while stirring) to the rice. wine131213He added a small amount of rosemary to the rice and stock while cooking. I think he added the cooked mushrooms in to the rice when it was almost done. To serve, he grated parmaggiano over the top and added a pat of butter. It was terrific, of course!

Of course we had our “Friday wine” with this: Cantina Zaccagnini Montepulciano d’Abruzzo (2010) which we got at Costco. The label says “dal tralcetto,” which we looked up and found it means something like “with a piece of grape vine.” We take off these little decorations (straw with tied vine) and give them in bunches to the Depot for Creative Reuse in Oakland.wine131213-closeup

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