Mushroom Risotto

Last night we made Mushroom Risotto with a half cup of reconstituted Porcini and a half cup of reconstituted Shiitake. The color came from a ladle of the reconstitution water.



With the dish we drank Dogfish Head Raison d'Extra. This beer had syrupy mouth feel with the taste of prunes and a dull, drawn out alcohol burn in the back. It was a perfect complement to the earthy, savory risotto. The dish was brought out of the deep woods with a bright, fresh parsley garnish.