Risotto

 

OK, I know I'm cheating.  Risotto is not a Dordogne dish.  But I made it tonight, and I just wanted to share, a little.

Risotto is a little bit magical.  It's not as arduous as many people think it is.  You don't have to stir it constantly for an hour.  But, what happens on the stovetop, as you combine some simple, few ingredients, really does feel like alchemy.

I was, then I wasn't, than I decided oh hell let's do this thing, tonight.  I'd made stock from Thanksgiving and I didn't want to waste it and there isn't room in the freezer for it.  So I did.

I'd thawed sausage from the sausage guy where he holds up a long tube and you show him how much you want.  Mushrooms from the Intermarché.  Risotto that was wondering if I was ever going to use it, and T-day stock...plus garlic and shallots OBVIOUSLY.  

A little chopping and slicing, a little sautéing, and pretty soon hard crunchy grains of rice and humble mushrooms, sausage, and alliums are having a little party with your carefully-scooped hot broth.

I like to grind a lot of fresh pepper and some Herbs de Provence in the mix to lift the flavors up.  

At the last minute, I throw in some grated parmesan and it just feels like a meal fit for a queen.  

It's not French, it's not iconic of Perigord Noir, but the ingredients, mostly sourced from 'round here, elevate it and make me appreciate the ability to throw such a meal together.  

Bon appetit!