Risotto

 

Listening to ”Dialogue for a Better World: Remembering Francisco Varela”, and with a serious helping paw from my cat, as you can see here:

I made this dish for just two persons and the peace of mind that His Holiness the Dalai Lama urges us to reach.

Difficulty: easy.

Kitchen tools:

- cooker;

- wok pan;

- pan;

- pot;

- bowls;

- plate;

- grater;

- spatula;

- tablespoon;

- colander;

- knife.

Duration: 1.20 h.

Serves: 2.

You need:

- 300 g of brown rice;

- 7 tablespoons of olive oil;

- 8 shiitake mushrooms (soaked) (I used dried ones);

- 10 g of seaweed;

- 1.400 ml of vegetable stock;

- 100 g of vegan cheddar cheese (grated);

- 80 ml of wine (white or rosé);

- water (for soaking both the mushrooms and the seaweed);

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Place the wok on a medium fire, pour 4 tablespoons of olive oil, add the rice, add salt and pepper to taste. Fry it for five minutes.

4. Meanwhile, pour 500 ml of water on a pot, place it over the fire, add some salt, and, when warm, pour over the mushrooms and the seaweed.

5. Cover the rice with vegetable stock and let it slowly absorb the liquid.

6. Repeat the process until the last drop of vegetable stock.

7. Meanwhile, finely grate the cheddar.

8. Drain the seaweed after at least 10 min of soaking.

9. Place a second pan over the fire and dry the seaweed in.

10. When dried enough, add one tablespoon of olive oil and fry it for 5 min on intensive fire. Set aside.

11. Add the mushrooms to the pan together with half of the liquid used for soaking (at least 15 min) and two tablespoons of olive oil. Season with a little more salt and some pepper.

12. Cover them for 10 min, remove the lid and fry them until there is no more liquid. Set aside.

13. After pouring the last part of the vegetable stock, season the risotto with salt and pepper to taste.

14. Add the wine and let it dry out.

15. Using a bowl, give the risotto a shape to place on the plate, add 4 mushrooms, and half of the seaweed. Add half of the cheddar over the risotto.

16. Enjoy it with some salad!