Time to try some more Rielsing in food!   Today I used it in a Wild Lobster Mushroom Risotto, served with broiled Tilapia.

I'm assuming they were wild mushrooms.  At least that's what the Melissa's packet of dried mushrooms said.  Then again, I really don't think it matters at all.  Hopefully all of you Lobster Mushroom farmers could set me straight.

The Tilapia was defrosted and placed into a baggie with some olive oil, fresh chopped parsley and lemon balm, with some fresh ground pepper and a few shakes of Old Bay.  We have tons of lemon balm, so I have to use it in something.  Then it was just ever so simply broiled in the oven, flipping it once.

For the risotto, I chopped up about 1/2 of an onion.  Maybe 3/4.  I can't judge onion sizes, but I'm thinking this was a medium sized one.   Overall, the ingredients were:

Butter
Chopped Onion
1/2 cup of Riesling
1 cup Arborio rice
1 "box" of vegetable broth (Wegmans!)
The newly rehydrated mushrooms and the water they were placed in
Chopped parsely
Chopped Lemon Balm
Salt & Pepper
Oh, and more butter.  Probably about 1/2 stick in all.  2 in the beginning and 2 at the end.

Everything came out perfect (if I do say so myself) !