Shiitakes in risotto, with swordfish chops

We first encountered swordfish chops at the Naked Oyster, a restaurant we love in Hyannis.  Although it looks like a pork chop, which is a rib, it’s actually the collarbone of the swordfish — there are only two per fish.  Kevin got hold of two of them for my birthday, and made a simple mushroom risotto (with some of our frozen shiitakes) to go with them.  Hard to imagine a better birthday dinner.

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