Since a visit to the dentist has left me with a weird tasting temporary plastic cap in my mouth and some seriously sore gums that will get worse before they get better, I’ve decided that for dinner tonight, I will be cooking a sweet potato and mushroom risotto with lightly seasoned pan-seared scallops. I’ll make enough for leftovers, so I can have some tomorrow for lunch. Yay, mushy foods that require little chewing.
To spice up the risotto, I will be using some dried porcinis to revitalize canned chicken stock, and a little fresh thyme to add flavor to the broth. Then I’ll saute onions, garlic, cubed sweet potato and sliced crimini mushrooms until all are tender.
Cooking risotto requires about 25 minutes of constant attention. First, I’ll saute some onion in a little olive oil, then I’ll add the arborio rice and cook until it smells nutty. A cup of dry Riesling should add a nice crispness to the flavor of the rice, followed by 25 minutes of constant stirring as I add the broth 1/2-cupful by 1/2-cupful, until the rice is just barely al-dente. I’ll take the risotto off the heat, stir in the mushrooms and sweet potato mixture, 1/4-cup of grated parmigiano reggiano and a tablespoon of butter. The risotto can rest and reach its final oozing goodness while I sear some scallops with a sprinkle of sea salt and pepper.
With a fresh salad of boston lettuce and mandarin oranges, a perfect meal.
I’ll probably keep some risotto un-mushroomed for Adan’s consumption.