As a follow up to my previous post How to *not* cook risotto I’d like to present you with some corrections/steps to make it better.
1) invite 3 really cool people over for dinner (this is key)
2) open up 3 or 4 bottles of wine to try a bunch- we had 3 different Eagle Point Ranch Syrahs (05 Stefania, 06 Stefania, 05 Copain) and a viognier from Cooper Garrod.
3) Go check out
Far West Fungi in the Ferry Building and pick up some fresh brown butons, crimini and some dried italian or domestic porcinis
Use the fresh shrooms like I said in the previous post- but use the dried earthy porcinis as well. When you reconstitute them, keep the liquid and add it back to your stock when you’re ready to start putting it all together. It really makes the stock (and later dish) much better and with more complex flavors.
4) serve dinner, serve the wine, chill out and have some fun . . . As I’ve said before, it’s
good craic
5) bonus: get really lucky because the
girls friends you invited over brought some addiction forming chocolate pot-de-creme and parisian macarons from
. Damn I wish I had taken a pic of them. I mean the desserts, not the ladies. . . or do I?
Currently on The Flood