Mideast Risotto

A Middle East variation on a classic Northern Italian dish.

• · 1 cup thinly sliced mushrooms
• · 1 cup pecans, roughly chopped
• · ½ cup diced onion
• · ½ t cinnamon
• · [optional] 2-3 strands of saffron, or ½ t Mexican saffron
• · 1 cup Arborio rice [worth looking for. Short grain or pearl rice will not work as well]
• · 2-3 cups stock [chicken, lamb, pork, vegetable]
• · ¼ cup fresh parsley, coriander or basil

1. In a large skillet, sauté mushrooms and pecans in olive oil at moderate-high heat, stirring often, for 5’. Then add cinnamon and rice and continue to sauté, stirring over medium heat for 5'.

2. Add saffron to 1 cup of hot stock [microwave is handy for this] and add to the mix, stir and bring to a boil, then reduce heat to simmer.

3. Here’s the only problem in making risotto – you need to stir the dish for the next 45’ to 1 hr until the rice is perfectly done – should be moist, not crunchy, with no liquid at the bottom of the pan when scooped away with a spatula. Add more hot stock or hot water as needed. Meditate, listen to NPR, or daydream, but continue to gently stir the mix. This is supposed to keep the rice from becoming sticky.

4. Stir in the green herb[s] of your choice, add 1 Tb butter [optional] and mix well.

Leftovers, if any, can be re-warmed, or served cold.