Mushroom Risotto

After the great focaccia debacle, I needed a win. The mushrooms in the fridge were on the verge so a plan around then had to be quickly developed. Martha Rose Shulman (NYTimes) has a remarkable risotto recipe. It's time-intensive but what else do I have to do? Fortunately, I had a stash of dried mushrooms, which is really essential to get the full depth of flavor of this dish. The soaking liquid (carefully drained through a lined strainer to eliminate any grimey sandy bits) becomes the basis of the stock. Chopped mushrooms are added to sauteed shallots. The arborio rice is toasted and the slow process of simmering the whole concoction in wine and broth begins. It has to be pampered.

The end result is really divine. Serve with a glass or two of wine. Oh hell - drink the bottle. We're in lock down.