Thursday Night Risotto

Andrea was craving rice, so I made a mushroom risotto with butter, dried porcini, onions, white wine, and turkey stock (from the freezer). We ate the risotto topped with parmesan and a drizzle of truffle oil.

Our side was zucchini that I quarted, cut into 1 cm slices, then baked with salt, white pepper, and olive oil at 175C until they were nicely soft. The zucchini were quite sweet and flavorful, so this was a nice contrast to the dark flavors of the risotto.

Green salad!

Good food!

wine: Tedeschi Vineyards Lot #6 Zinfandel (1993). Good stuff!