|The start of a delicious risotto-doesn't hurt to enjoy a nice glass of wine with it either.|
|Practising my knife skills on the star ingredient; Portobello mushrooms.|
These mushrooms looked so amazing that I wanted to make them the star of a dish, and straight away I thought of making a mushroom risotto. The only problem was that Mark rarely eats grains these days, and we certainly don't eat them for dinner any more. BUT, I couldn't get past the idea of a delicious, creamy, mushroom risotto, so I put the idea to Mark expecting him to say no. What he did say was "how can I say no to that?" and boy was I glad.
So I finally got to embrace my love of slow cooked dinners and over stirring things, and it just so happened that we had fancy risotto rice in the pantry-don't tell our trainer we didn't throw it out when we went on the whole foods challenge. It was the best dinner in ages, and surprisingly it was cooked by me, not Mark.
|Oozy mushroom risotto was the perfect start to the weekend.|