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mushroom risotto. John Steinbeck-style magic and ceremonial saffron

Picture: Mike Savad

mushroom risotto

the style of John Steinbeck

(fragment)

There were the mushrooms, dried, engurruñados, twisted blades about the lack of water, the color of the parched earth. When he finally felt the presence of water, not only as a splash, absorbed all they could, but would soon be covered by her life-giving liquid. The dried fragments recovered as they had been before and, thanks to the gift of water out of their shrinking to become swollen and soft masses. The same container that appeared to have contained a lot of dry bark, had come to acquire the precious meat color roasted brown and wet land had replaced the parched soil of Arizona. Cook for 45 minutes let it soak for extra virgin oil completo.Puso first pressure in a large iron skillet, and as the fire licked the bottom of the container, the dense liquid became more subtle. To the touch, the San Juan mushrooms seemed cold. Their delicate skin and soft umbrellas yielded to the knife, while the plates were piled on the cutting board. Smelling the oil was already hot, the cook wrinkled her nose and down the fire before throwing the mushrooms. The meat is soaked in the pale green liquid, and with increasing temperartura, were scorched and turned golden, and its exterior, once so perfect mate, now reclucía oily sheen.
At that time the fire was the master, and nothing could oppose him, was intensified continually, with nothing to be able to cope. The flame was licking the ass of the pan without a single glimmer of hope.

Mark Crick

Kafka's Soup