|Osso Buco, Risotto Milanese, Oregon Black Truffles|
Christmas Day, we hung around the house without taking a hike, waiting for the call to come get Ann's mother and take her home. About 11:30 in the morning, it was clear that the hospital was taking its time in cutting her loose, so we decided to hurry up the osso buco into the crockpot so that it would be waiting for us when we got home.
|Osso Buco Bubbling Away|
We got the call about 2pm to come into Fairfax and as luck would have it, Mary had just got to the front door as we pulled up, so we didn't have to wait on her. After visiting her mom and me making a quick pot of stracciatella for her to eat, we headed west on the drive across the mountains to Winchester. Once again, it was about dark when we got home, but this time we arrived to the awesome smells of osso buco.
We collected our wits for a few minutes and then Ann went on an explore in the cellar for wine (because we drank our osso buco Barolo the night before) while I pulled together the mise for risotto milanese. I also happened to grab a few truffles from work for our risotto, an indulgence that we partake of only once a year.
|Risotto Mise: Leeks, Shallots, Oregon Black Truffles|
|Just Starting the Risotto: Adding the Saffron|
|Risotto Milanese Ready for Service|
|Outstanding Aged Virginia Cab Franc|
|Even More Outstanding Virginia Merlot|