Friday, 28 November 2008

27.11.08: Pea, pesto and mushroom risotto

Playing it safe, He put together this favourite made up of peas, homemade sundried tomato pesto, regular mushrooms and dried porcini 'shrooms too, pairing it with a spinach salad of avo, julienned carrots, and physalis. And he even managed to plate it in time to get Us out the door for a members-only open house at the Tate.

HE SAYS: I think the dried porcini mushrooms added another kind of intense savoury flavoursome something to this batch. I forgot to dress it with the usual sprinkle of parmesan cheese and basil but I don't think it suffered for it. The avo was nice and creamy in the salad tonight, by the way.

SHE SAYS: Always cheered to see a bowl of this risotto coming my way. The usual raves apply: garlic-basil-parmesan heaven from the pesto; luxurious texture from the arborio rice; and a subtle richness from tthe mushrooms. Quibble: the peas needed a little more time to soften, but they were ok. Thouroughly enjoyed the mix of sweet, tart, crisp and smoooooth from the salad too.

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