My Battle with Risotto

My boyfriend had demanded to eat risotto for dinner, and I was super frustrated. I have always been a quick cook, and I was pretty angry that risotto demanded such rapt attention. Add broth. Stir. Add broth again. Stir. My impatience ruined it. The rice was overcooked and greasy. And my boyfriend had to order in from Zomato, as I lay on the sofa wailing.

That experience of a nightmare made me stubborn. I had to prove that I could whip up a perfect risotto. Attempt two did not go too well either. I was so fixated on cooking the rice perfectly that I rushed through the broth. Chopped up vegetables roughly, just added some salt hurriedly, and thought I was done. I put all my determination into coating the rice with as much patience as a monk. When I tasted it, the risotto was an ode to salt. The broth tasted like a mug of seawater, and I felt another tantrum coming on.

But I took a deep breath. I would not give up. Attempt three would be today itself. I had to conquer this recipe. I knew I had to wait for this rice to look as glossy as my new lip gloss. I had to make this broth as creamy as my grandma's moisturizer for her nightly beauty regimen. Somewhere around my thirteenth round of ladling the rice in broth, I did wonder if I was a masochist. Why was I torturing myself to bring perfection to this dish? Was this risotto recipe a scam? My shoulder ached as I continued to dab the rice with spoonfuls of broth, and I gritted my teeth to control my anger. No, I would do it! I would not be defeated by this Italian bully.

When I sat down to a solo dinner, I smiled happily like a politician who had won his maiden election. I had conquered the opposition. I had submitted my rival to creamy indulgence. The first mouthful hit like a victory lap. The rice was soft because it carried the weight of shoulder cramps I had sacrificed to get it cooked. Parmesan cheese stormed in like a victorious general, shining in every bite. At the same time, the broth lingered like the foot soldiers I had conquered into doling out each note of the vegetables I had so meticulously added.

Do you want to go to battle? Here is the recipe you need to win against.

Ingredients for Vegan Risotto:

• 2 cups Arborio rice

• 6 cups vegetable broth

• 1/2 cup dry white wine

• 1 shallot, finely chopped

• 2 garlic cloves, minced

• 2 tbsp olive oil

• 1/2 cup mixed wild mushrooms (such as shiitake, oyster, and chanterelle), cleaned and sliced

• 1/4 cup vegan butter

• 1/4 cup vegan parmesan cheese

• 1 tbsp truffle oil

• Salt and pepper to taste

• Fresh herbs for garnish (such as parsley or thyme)

Your Sunday risotto

Instructions:

1. Heat the vegetable broth in a separate pot and keep it simmering.

2. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add the chopped shallot and garlic and sauté until softened and translucent, about 3-4 minutes.

3. Add the Arborio rice to the pan and stir until each grain is coated with the oil mixture. Toast the rice for 1-2 minutes, stirring constantly.

4. Add the white wine to the pan and stir until the liquid is absorbed.

5. Begin adding the simmering vegetable broth to the pan, one ladleful at a time, stirring frequently and allowing each addition to be fully absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is cooked through but still slightly firm.

6. While the rice is cooking, heat a separate pan over medium heat and add a tablespoon of olive oil. Add the sliced mushrooms and sauté until golden brown and crispy, about 5-7 minutes. Season with salt and pepper to taste.

7. Once the rice is cooked, add the vegan butter, vegan parmesan cheese, and truffle oil to the pan and stir until fully incorporated. Season with salt and pepper to taste.

8. To serve, ladle the risotto onto individual plates and top with the sautéed mushrooms. Garnish with fresh herbs and an additional drizzle of truffle oil, if desired.

I hope you have a less difficult time making this than I did. Yet, I hope it tastes better than the version I created.

See you next week, fellow cook heads.