Saturday, October 17, 2015

Today's Recipe

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.