A Home-Reared Chef: Cook by Instinct, Recipe #7!
Latinized Risotto: Garlicky risotto, drenched with dark-beer, and blissfully wedded with caramelized fungi. I love a good risotto, and I thought myself clever when I conceived the idea to cook Arborio rice (beyond al dente, of course) to resemble our Salvadoreño Arros Aguado or Mojado (saucy rice): very tender and very wet. I liked the idea of using risotto, versus using my usual long-grain, because the risotto gives a heartier consistency—the rice did not get mushy.
My son, a home-brewer, suggested I use his Nut-Brown Ale in the rice, instead of wine. What a brilliant idea that was! With the extra liquids, and longer cooking time, I was able to achieve exactly what I was hoping for; a union of two worlds, with a big, bold taste. My rice was creamy, ultimately rich, and brilliantly delicious!
Bob and I are hopeful romantics; we are always planning to do a dinner for two, but rarely does this come to fruition. With two children still living at home—one is married and finishing college, the other has a boyfriend that just loves spending time in our home (a good thing!), and appreciates a good meal—being alone is a rare thing. So our “romantic” meals are usually altered to feed 4–6 people (and very often even more).
Deep down inside we don’t mind; we love family time, we love to cook, usually for an army, as they often tell us. So our collection of pots and pans were years-ago bought with the intention to feed a large crowd. Our dreams, you see, have always been to see our family grow, and growing it is. Our oldest is married with two children, and they often come over to join us for a Saturday or Sunday dinner. Give me my children—my family—and put me in my kitchen, and I am in my element, in my secret world.
I love wine, but I also love a good beer, especially if it is a chocolate beer, like Young’s Double Chocolate Stout. Their chocolate beer is outstanding! I plan to use this beer for the next time we make this Latinized Risotto.
Beer and Fungi Latinized Risotto
(Serves 4)
In a large and deep sauté pan, on a large burner and over a medium heat, melt/heat half of ingredients 1 and 2
1. 3 Tablespoons butter (divided)
2. 3 Tablespoons olive oil (divided)
Add half of ingredient 3 and cook until translucent.
3. 1 small to medium sweet onion (chopped fine and divided in half)
Now add ingredient 4 and cook until just beginning to look golden (stirring as little as possible)
4. About 4 (very full) cups of sliced mushrooms (assorted)
Add half of ingredients 5, 6 and 7, and if using 8, cook until mushrooms are very golden, with little brown showing on some.
5. 1 entire rose of garlic (finely chopped and divided in half, or amount to taste)
6. 1 large and heavy bulb of shallot (finely chopped and divided in half)
7. Lots of fresh lemon thyme (I used about 1/3 loose cup), or dry (use less) – divided
8. Ground chipotle and/or red chili flakes (to taste, of course)
Transfer mushrooms to a bowl, and in the same pan melt/heat the rest of butter and olive oil (ingredients 1 and 2 above).
Now add the rest of ingredient 3 until translucent.
Add rest of ingredients 5 through 7 until translucent and soft looking
Add ingredient 9 and fry until rice begins to just slightly brown (but only slightly, you do not want to burn the rice—this is how we prep our Spanish rice).
9. 1 1/2 cups risotto
Now add all of ingredient 10 (slowly, taking great care here because it will probably foam some, but not too worry)
