Christina’s Domestic Sluttery recipe for smoked garlic and mushroom risotto looked very decent and easy to make, however as we’re a strict no-white-wine household, I had to use some merlot we had lying about. I usually only use red wine in mushroom or beetroot risottos, as it makes it a more cloying, winter-suitable risotto. While it’s late-May, I could sense some bad weather coming last night, so it made us feel pretty snug.

Instead of using parmesan cheese like Christina’s recipe called for, I used goat’s cheese. I also roasted up some portobello mushrooms for the side, and boiled some English asparagus. Over the top of the asparagus I drizzled some Australian truffle oil. It’s expensive stuff, and we’re down to our last bottle (I’ve already request Mum bring over a bulk lot when they arrive in a few weeks), but it really suits asparagus well.

Quick (for risotto), and very easy. Certainly made watching the last episode of Lost a heck of a lot better. (And the leftover risotto was excellent the next day, shaped into fritters, rolled in plain flour, and fried in oil. I even put a fried egg on top of Jim’s cakes).

Link: Christina’s Domestic Sluttery risotto recipe.