As a yearly tradition I visit the Circle Craft fair and look for something I just can't live without. Whether it be the olive spoon, aluminum earrings or this year dehydrated wild mushrooms! Upon approaching the bustling Untammed Feast booth it was clear that they had generated some excitement. Samples tend to do that amongst a crowd. We patiently waited our turn and had a taste of their alder smoked chantrelle mushroom dip! It was love at first bite and I instantly had to have them all... and I did. Now what to do with these mushrooms? Go home and make wild mushroom risotto for dinner, that's what. I began my risotto mostly following the included recipe but used dry white vermouth instead of wine. The smell that permeated the kitchen and most of my place was making my mouth water. It was all we could do to wait for it to be ready. 17 mins later it was risotto bliss. Now looking forward to the next mushroom delight!
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