Dinner, March 18th

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Executive Chef
May 11, 2003
The SPAM eating capital of the world.
Porcini and Asparagus Risotto

I was off today, and don't normally cook. The "What's in your Freezer" thread got me thinking, so I went through my pantry and found that I had some dried porcini mushrooms. My GF had bought asparagus the other day, and since she's always complaining how I NEVER cook for her at home (hey what do you expect, I do it 5-6 days out of the week), I decided to make a Porcini and Aspargus Risotto with White Truffle Oil.


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Master Chef
Sep 4, 2004
Galena, IL
Got a kick out of this because I made porcini risotto for dinner earlier this week. Right now I'm avoiding asparagus because it is all imported and it will be very soon that local asparagus will be coming in and I'll be eating it constantly. I can't wait. I'm building up the anticipation! Also morel mushrooms. It's just funny to see someone made almost the same meal I did. I made my risotto as a side dish to a sort of pork snitzel picata with a light salad on the side. Hubby and I have been eating the risotto for a few days now. But the photo looks great and looks very close to my own dinner. Yummyumm.
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