Last night’s dinner was a tasty risotto made with a half bottle of Trellis chardonnay, four cups of rich fish stock, and TJ’s mixed seafood (small shrimp, bay scallops, & squid rings) sautéed in Meyer lemon olive oil with SI San Francisco Bay Seasoning. It takes more liquid and more time to cook risotto here in Santa Fe. At completion of cooking I added a litte Pecorino Romano cheese. The risotto was very tasty with a 1991 Grgich Hills Chardonnay - cork saturated a little over half, dark yellow-brown in color; good fruit and acidity, with just a hint of oxidation adding complexity; with a medium long fruity finish.