Hitting bottom, but in a good way

This meal was literally made from the last food in the fridge (although not the freezer.) From the last of the grilled lamb, some leftover kidney beans, a carrot, half an onion, a bit of kale, some dried porcini and a splash of wine came this instant risotto. Well, not really instant, but it didn’t involve broth since the various components all flavored the water as it cooked. Just the right amount of lamb gave it good depth, and we each had a glass of the 2005 Nieto Senentiner Cabernet that Christine had opened while I was in the city.

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