Posted by: lisetta | September 30, 2008

Risotto’s Return

Got an email from Jess today asking me about risotto techniques. What a funny coincidence that she ask me about the very thing I was planning to cook for dinner. This meal, like much of my managerial workday, was all about satisficing, or accepting what’s “good enough”, not what’s optimal. 

I’ve written about making this mushroom risotto before, but this time around I had no white wine or vegetable broth, so I used red and chicken. Optimal? No; but good enough to meet my nutritional needs. Made with rough chopped shitake, oyster, and cremini mushrooms (from Wegman’s!), I mostly enjoyed the risotto’s earthy texture. 

Who says you always need to search for the optimal solution? Finding the pleasure in imperfection is almost as much fun, isn’t it? (She writes, hoping to convince herself.)


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