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Barley Risotto Verde Plated
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This is a great recipe, although a little time consuming. I followed it mostly exactly except for the chives, unattainable at this time, so used freeze dried instead. This recipe has the makings of a good side dish. I love the way the wine is added and then you cook it until it evaporates. I can't wait to find out why that makes it taste so good. Is it the sugar or the sweetness in the Sauvignon, is there something about any wine when added to a dish makes it better?
I would love this dish as a side to a freshly caught fish, or maybe with a bright red vegetable soup or maybe......with tomorrow's sandwich. I went with Feta cheese instead of goat cheese, I am going to have to work up to that taste, may take a while. We'll see....................
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