The last week and a half has been some rollercoaster ride, and once again I am grateful for those dinners I can practically put together on auto-pilot. Like risotto.
This one was enriched with lots of limited edition Butter Moon blue cheese from Narragansett Creamery, and topped with roasted Wishing Stone Farm oyster mushrooms (one of my favorite things). Simple, tasty, and on the table in about half an hour.
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It wasn’t that long ago that we Rhode Islanders had to go through life without Narragansett Creamery’s amazing artisan cheeses. I can’t imagine it now; with increased distribution, I can find their queso blanco and feta in limited quantities at my town supermarket. These cheeses have saved many a meal for us, too.
Risotto is the perfect thing, especially on a crappy day, or after a roller-coaster week. Glad it was there for you.
I love Narragansett Creamery and risotto. It’s also a great dish to take to work for lunch. Gorgeous mushrooms!
Lydia – the folks at Narragansett Creamery are doing great things 🙂 It’s great to see their products so widely distributed.
Johanna – It’s such perfect comfort food, isn’t it?
El – Thanks! This cheese was a limited edition variety, but I’d love to see it become a regular offering, or at least a recurring one.
I am jealous that you can put together risotto on auto pilot. I’m definitely still learning.