Sometimes as a cook you hit a home-run with a dish that you create. For me, this particular dish was just that. It had the perfect balance of tender black bass with a crispy skin, lemon-mustard leek veloute sauce with chervil, perfectly cooked wax beans that snapped when you ate them, and heartly smashed potatoes with chives. This is something I would proudly serve on my menu any day, with a cold glass of Gavi de Gavi.

For dessert, homemade cream puffs filled with whipped cream and glazed in chocolate

Black Sea Bass Filets, lightly floured and sauteed.

Steamed wax beans

Fish Fumet with Gavi white wine, then reduced and turned into a leek, mustard veloute

Smashed multicolored potatoes, with butter and chives

Cream puffs waiting for the chocolate to set

The other day, I had this craving for a risotto while I was working. We don't actually serve risotto at work, but oddly enough the smell of garlic emanating from someones order of steak tartar (the garlic is smeared on the bread for flavor) made me have this craving.

At home, the process was simple enough. Sauteed Cremini and Shitake mushrooms with thyme and rosemary were cooked and cooled. These were then added to the risotto which was cooked with chicken stock, Prosecco,  & white truffle oil. Once the rice was done, it was finished with black truffle salt and parsley.

I spotted the wine on the top shelf at our local wine store with some of the french wines, Aloxe-Corton. I knew this wine would be amazing (thanks to some past talks with my sommelier friend Vanessa) with a rich mushroom-y dish. It was a meal made in heaven.

The finished dish

White truffle and shitake risotto

A very nice wine indeed......