Following a tasting of Oregon Pinot Noirs, we made our way to Bob's for dinner.
A magnum of Bruno Paillard was selected to welcome home the long, lost traveler,
Bob was busy preparing Risotto Milanese to go with his Osso Buco.
He likes to give the rice a nice few minutes in some oil/butter to coat the
The first introduction of liquid is not from the hot pot of broth on the stove,
but from a bottle of good, dry white wine.
Not all cookbooks call for white wine, but in our experience, this makes the
Bob periodically adds a bit of broth and stirs the risotto.
More broth and a bit of patience.
As the risotto is cooking, Bob has added a bit of saffron.
Bob prepared a lovely Gremolata for the Osso Buco.
A Meyer Lemon Sorbet was topped with fresh strawberries and served with a
Seebrich 2002 Eiswein. This is a delicious combination!
Majorie enjoyed this evening's vittles and vino!
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