I have been asked to provide the vegetarian option for Christmas lunch
tomorrow, so this is my plan:

arborio rice
various sliced mushrooms
olive oil with truffle shavings
mushroom and truffle salsa (from a jar)
parmesan cheese
onion, vegetable stock, white wine etc.

I'm quite adept at making meat risotto (with chicken stock, bacon,
chicken livers etc), but have not actually done this one before. Any
suggestions on other ingredients to make it even more luxurious... I
would love to upstage the turkey!

Happy Christmas, James

On 24 Dec 2004 03:49:40 -0800, wrote:

>I have been asked to provide the vegetarian option for Christmas lunch
>tomorrow, so this is my plan:
>
>arborio rice
>various sliced mushrooms
>olive oil with truffle shavings
>mushroom and truffle salsa (from a jar)
>parmesan cheese
>onion, vegetable stock, white wine etc.
>
>I'm quite adept at making meat risotto (with chicken stock, bacon,
>chicken livers etc), but have not actually done this one before. Any
>suggestions on other ingredients to make it even more luxurious... I
>would love to upstage the turkey!
>
I would consider some dried porcini. They are astonishingly cheap from
Italy (compared to fresh ones). At least were cheap. WIth the dollar
in a tailspin that may not be true much longer. You could hydrate them
in the vegetable stock before you start.

Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas

On Fri, 24 Dec 2004 15:24:48 -0500, Rodney Myrvaagnes
> wrote:

> >
> I would consider some dried porcini. They are astonishingly cheap from
> Italy (compared to fresh ones). At least were cheap. WIth the dollar
> in a tailspin that may not be true much longer. You could hydrate them
> in the vegetable stock before you start.
>
On the West Coast, dried porcini is never cheap... it was
around $80-100 per pound the last time I checked and that
wasn't even in the recent past.

sf
Practice safe eating - always use condiments

On Fri, 24 Dec 2004 15:24:48 -0500, Rodney Myrvaagnes
> wrote:

> >
> I would consider some dried porcini. They are astonishingly cheap from
> Italy (compared to fresh ones). At least were cheap. WIth the dollar
> in a tailspin that may not be true much longer. You could hydrate them
> in the vegetable stock before you start.
>
On the West Coast, dried porcini is never cheap... it was
around $80-100 per pound the last time I checked and that
wasn't even in the recent past.

sf
Practice safe eating - always use condiments

sf wrote:
> On Fri, 24 Dec 2004 15:24:48 -0500, Rodney Myrvaagnes
> > wrote:
>
> > >
> > I would consider some dried porcini. They are astonishingly cheap
from
> > Italy (compared to fresh ones). At least were cheap. WIth the
dollar
> > in a tailspin that may not be true much longer. You could hydrate
them
> > in the vegetable stock before you start.
> >
> On the West Coast, dried porcini is never cheap... it was
> around $80-100 per pound the last time I checked and that
> wasn't even in the recent past.
Too late to include the porcini, but the risotto was great anyway.

On 29 Dec 2004 02:02:39 -0800, wrote:

>
>sf wrote:
>> On Fri, 24 Dec 2004 15:24:48 -0500, Rodney Myrvaagnes
>> > wrote:
>>
>> > >
>> > I would consider some dried porcini. They are astonishingly cheap
>from
>> > Italy (compared to fresh ones). At least were cheap. WIth the
>dollar
>> > in a tailspin that may not be true much longer. You could hydrate
>them
>> > in the vegetable stock before you start.
>> >
>> On the West Coast, dried porcini is never cheap... it was
>> around $80-100 per pound the last time I checked and that
>> wasn't even in the recent past.
>Too late to include the porcini, but the risotto was great anyway.

They have been $50/lb in NYC for a long time, but even $80 is cheap
compared to $20-$40 for fresh. You only need half an ounce for a lot
of things.




Rodney Myrvaagnes J36 Gjo/a

Entering your freshman dorm for the first time, and seeing
an axe head come through the door on your right.