So, I'm a mini-chef. I admit it. My friends know it (and love it). Growing up with a mother & grandmother who could cook, I sort of was born with it in my blood.
My family has their favorite dish of mine. Top family favorites: PB & chocolate chip cookies, Mediterranean Frittata & Fall Salad.
But the favorites might change after I cook this Wild Mushroom & Pea Risotto for my family and friends. Jennifer "Bacon" Blakeman got to try a bit of my leftovers this past Friday when she was in town for the 2nd Annual Chicago Snuggie Pub Crawl. When I told her she didn't have to tell me she liked it if she didn't, she turned to me, silent, with the spoon in her mouth. "It's delicious." She said. And I knew we had a winner!!!
Courtesy inspired by Emeril Lagasse.
I did add some differences in wine, which I truly believed made the best difference. I'm not telling you what kind I used; however, if you are nice, you can ask. This recipe really would be delicious with many other veggies, including asparagus.
I ended up making a huge batch but froze the majority of it. I took a couple servings out of the freezer last Tuesday. It defrosted and heated back up perfectly. You could add a teaspoon of water/cream, but don't do so until you are sure you need it.
Since you couldn't enjoy the deliciousness with me, here are pictures for your viewing pleasure:
Семь главных трендов наступающего сезона
2 years ago