Saturday, October 17, 2015
Make a risotto. Use real Arborio rice. While you are busy using two hands adding the boiling water and stirring vigorously, use your third hand to clean some mushrooms with a darker-color hat, chop them up and fry them in some olive oil with chopped garlic (need a fourth hand here), rosemary, sage, thyme and ground black pepper. Deglaze the mushroom mess with a tiny amount of port. This is very important.
You need a few more hands but figure that one out yourself.
Combine the two. Add some grated Parmesan cheese and if you have it (I was given a bottle), drizzle a tiny amount of truffle oil on your plate.
To die for, it was. And you can skip the part of the salad-making where I grated some finger in the carrots. It's high in iron so that was okay and adds a nice color.
I'm sure this recipe already existed but I didn't know about it. Well, I knew about the finger-grating, because I have done that before. Next time I make this one I will organize the mushroom stage to happen before the risotto dance stage.