Organic italian risotto rice, fresh shitake mushrooms
from the huon valley in tasmania, kalamata olives
home made stock and garden grown herbs.
my smallest brother was in charge of cooking this risotto
and did a fine job, with my strategic assistance.

we fried strips of celeriac, parsnip and beetroot -
which became beautiful pink vegies for the top of
the risotto. the chef discovered a taste for mushrooms
and realised that there is more to life that white
button cup mushrooms that had him anti.

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