The worst thing the unfortunate food blogger (UFB) can hear is “Cook it again.” If the UFB spends time repeating stuff, they, like a baguette left out in the sun, will go stale. So, when my eldest daughter (ED), herself a blogger, began to put me under pressure, I had to do my best to resist.
ED: “Hey Dad. What ya cooking for family dinner?”
UFB: “Haven’t decided yet. Something with chicken, perhaps.”
ED: “Oh, oh, do chicken in parma ham and risotto.”
UFB: “Nah, blogged it before. Can’t repeat it. I have to blog”
ED: “Come on Dad, do risotto.
At this stage, youngest daughter (YD) was wheeled into the conversation (on EDs side, of course).
YD: “Yeah Dad, cook the chicken in parma ham and do the risotto. We love the risotto. Come on Dad. Come on Daaaaaadddddd.”
ED & YD (Chanting): “Chicken. Chicken. Chicken. Risotto. Risotto. Risotto. Chicken. Chicken. Chicken.” You get the picture.
Despite my UFB status, I do hold sway in my kitchen. However, experience tells me that I am better off occasionally bowing to this sort of domestic pressure. To prove that I am the master, I put my foot down and insisted that I cook Three Mushroom Risotto (along with the chicken in parma ham). You can read about the chicken and parma stuff and how to do a decent risotto in my Ten Month Risotto Rice Trial done a few months ago.
I forgot the parmesan cheese for the photo. The stock was not completed either at picture time. For the three mushroom risotto, I used Shitaké, Closed Cap and reconstituted Porcini. The big trick with this dish is saving the water from the porcini and adding it to the stock.
It really intensifies the mushroom flavour and adds a lovely deep mushroom flavour to the dish. Frying the fresh mushrooms intensifies their flavour too.
I was very happy with this risotto. I was pretty happy with the photos. Not so happy being browbeaten in my own kitchen. This UFB will be stronger in future, I promise.