I got some awesome truffle oil and dried mushrooms from the Chelsea Market in NYC … and had nothing in my apartment to eat but risotto, kielbasa, and some old beer. So, in my random “I need to eat right now” modes, I made the following:
Triple ‘Shroom Risotto (morel, chantrelle, and truffle oil)
Ingredients: risotto, dried morel mushrooms, dried chantrelle mushrooms, chicken stock (I had this in my freezer as leftovers from boiling chicken for mole), chopped garlic, white wine, olive oil.
Directions:
Risotto:
Soak dried mushrooms in warm water. Warm up stock in a pot. In a saucepan, add olive oil, garlic, and risotto. Toast until brownish. Add white wine,simmer, and stir until absorbed. Then add stock half a cup at a time, stirring and waiting for the risotto to be absorbed. Once in a while alternate the water from the dried mushrooms. Repeat until just before al dente. Add mushrooms and cook until risotto is al dente. You can add butter at the end, but I didn’t this time. Finish with salt and truffle oil.
Kielbasa:
Slice kielbasa and simmer with one can of American lager (I used Coors light), and a handful of brown sugar. Simmer until sauce becomes thick.
I made this in about 25 minutes maximum with very little planning ahead (besides having the ingredients). However, this was all made with ingredients that keep well for a long time. Of course the mushrooms can be subbed out for more affordable ones, BUT damn did they taste good.
So, this is my first post about recipes. If people enjoy, I can add more. NOTE that I do not give measurements of ingredients. That is because I do not know them and just eyeball everything and guess how much I think will taste good.
