Without any food challenges around, the Sunday night dinners, which used to be as close to local as possible to meet a challenge, had changed. Tonight I brought it back to local. Just because there was so much local good stuff in the fridge.
The big part of this dinner. Definitely the Big Cork Chardonnay from right up the road. The winery in Rohrersville isn’t open yet, but the white wines are available at Frederick stores. Dave Collins is making lovely Chablis-styled Chardonnay, which stood up to the meal I put together.
The star of the meal. Bold. Had to be the mushroom risotto. When we aren’t rushed, I like that ritual of making risotto.
Made with the cremini mushrooms from the CSA, and with Trickling Springs butter instead of olive oil, a very rich and satisfying risotto.
Made also using the chicken stock from that carcass of the England Acres fresh chicken.
Thick stock, almost gelatinous. I got one pint plus three half pints. The pint went into the risotto and the half pints are frozen for future use. Because it was so rich, I added about 8 ounces of water to thin it, before using it in the recipe.
Oh, and dinner. This is what it looked like. Leftover chicken, you could say. But jazzed up with the risotto, the wine, and roasted delicata squash (baked with butter and fresh thyme).
Enough chicken left in the fridge to make chicken salad, which will serve us for two more lunches. Not bad, for the chicken to make it to two dinners, two lunches, and those three half pints of stock will be used this winter.