The other night, I didn’t know what to make for dinner. I have to admit, this kitchen was looking kinda seedy. In our house, we are procrastinators and push everything to the limit.
I was on my third second glass of Cupcake™ Vineyards Sauvignon Blanc, and admiring its pretty design, when the idea hit me. On its back label, the bottle says this wine pairs well with lobster risotto.
I didn’t have lobster, but I DID have some frozen (pre-cooked) salad shrimp. I love you, Cupcake!
Cupcake™ Vineyards Sauvignon Blanc wine is great for this recipe because it has many citrus undertones: Meyer lemons, Key limes, and the New Zealand grapes already bring their own zing to the plate. Delish!
There have been times where I try to impress my foodie husband and things go alright. Sometimes I crash and burn (literally on the burn part), but this was seriously a home run. I surprised myself!
That’s it! If you want to get fancy, you can garnish with some parsley. It honestly will smell so good that you probably won’t have time to garnish before you finish eating it. Enjoy!
(If you want a heartier mushroom taste, add 1-2 more baby portobello mushrooms. I only had one left over from our delicious stuffed mushrooms earlier in the week.)