Saturday Risotto and Beef

It seems like it's been forever since I made risotto (ok, actually only since February).

I did a straightforward mushroom risotto using dried porcinis and black chantarelles. I tossed in a couple of thyme sprigs for good measure. Since we had no proper stock in the house, I used porcini bouillon that I enhanced by using it as the soaking liquid for the mushrooms. I finished the risotto with some butter.

Since the rice was super rich, the protein bit was simple: beef Saftplätzli (minute steaks, I guess) cooked in the grill pan, then served on a bed of mixed bell peppers cooked in olive oil.

Great food.