Today's lunch: shiitake risotto

Posted this to my veg listservs; forgive the overexplanation of procedural stuff; I know y'all know how to make risotto, but many people there don't.

I don't have quanbreasties for this, unfortunately, as I kind of made it up as I went along, but I will definitely make it again, 'cause it's so yummy, and I'll send quanbreasties then if I think of it.

Shiitake Risotto

1) Pour boiling water over a handful of sliced dried shiitakes and let them soak while you buttemble the other ingredients (if you don't have the sliced ones, pour boiling water over the whole ones, let soak for 20-30 minutes, then pull out, cut off stems, and slice).

2) Grab a small and a medium saucepan. In the medium saucepan, pour in a glug or three of good olive oil, and add some arborio rice. Use as much as you need. I think I put in around a cup and a half, but I couldn't swear to it. Chop half an onion and toss it in there. Put the heat on medium and start cooking the dry rice, stirring occasionally, while you do the other stuff.

3) The mushrooms will probably have given up a bit of sand, and it will probably have sunk to the bottom of the container of water. The mushrooms are floating, so pull them out, and then pour off the clear water, leaving the sandy bottom. All this goes in the small pot, along with some more water (the total volume of the water should be at least 4-6 times the amount of rice you're using) and a couple tablespoons of vegan chicken broth powder. Add ground black pepper to taste (I used quite a bit, and it turned out really well.) Turn that pot on high and bring to a boil as you stir the dry rice mixture.

4) When the liquid comes to a boil, add a few cups of it to the rice. It should be enough to cover the rice, and then some, but leave a few cups of liquid in the small pot. Leave the rest of the liquid in the small pot at a simmer -- you want it to be just at a boil the whole time.

5) Now stir constantly, keeping the rice at a simmer, until the mixture is thick and most of the liquid seems absorbed. You're going more for the consistency of, ummmm, let me think. More for the consistency of cottage cheese than of cooked rice. It's like a very thick rice stew.

6) When most of the liquid seems absorbed, add a ladle of liquid, and stir until that bit of liquid is mostly absorbed. Keep doing this for 20-30 minutes, testing the rice near the end until it's the doneness you want.

7) If I were doing dairy today, I would take the risotto off the heat at the end and stir in a cup or so of parmesan cheese, but that's not necessary. Serve immediately (but it's good later, too, and if I had a pat of vegan margarine to put on top, I would've done that, as well).

What not to do: splash boiling mushroom broth on your bare midriff.

serene