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E0d1652d 0e82 41fa b6d4 b3da9cbc39b6  2017 06 20 23 30 05
REDinNYC
REDinNYC

Made vegetable stock from a month's worth of cooking scraps. Then this risotto with shiitake mushrooms, smoked bacon, shallots and peas. Added a little vermouth and some fresh herbs, a generous helping of Parmesan and it was perfection!

ToastBunny
ToastBunny
I keep bags of scraps in the freezer for just this purpose