Barley risotto

Eastside Road, January 14, 2014—

MUSHROOMS WERE FOUND the other day, mushrooms we'd bought a few weeks ago at a farmers market in distant Cloverdale — well, twenty miles distant, anyway — and then forgot about. They'd dried, of course, which only intensifies the flavor. Cook steeped them in a little broth and a little water, plumping them up, and chopped them, and put them in a barley risotto for supper, made in the usual way: a sofritto of onion and garlic in olive oil, the grain then fried a bit before the stock is added bit by bit. A little dry Vermouth, too. Chopped parsley on top.

Green salad, a tangerine from the tree, an apple from the market. Good supper.

Cheap Barbera d'Asti