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Mushroom Risotto

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It’s time for classics. Perfect combination – risotto and ‘Blade Runner’.

First of all I love, love, love Philip Dick. He was an amazing writer, captivating and intelligent. Like most writers similar to him, his work was never easy to adapt into a film. Same as ‘Dune’ by Frank Herbert – an amazing book (or series of books) and plenty of shitty films and short series. Even David Lynch failed, although if Herbert himself and a studio didn’t interfere, I believe he could have created something exceptional.

All films based on Philip Dick books or short stories are lacking that something which you can find in his work. Books are atmospheric and very vivid, I can never get enough and can read them over and over again, hundreds of times, and I still find them mesmerizing.

Every film apart from one. ‘Blade Runner’.

The look, eeriness of the film, set design and it similarities with Fritz Lang’s Metropolis, make the film a true masterpiece. Its elements of film noir work perfectly, especially with Vangelis’ music. You have to watch the director cut, although is long, it is totally worth it.

To me it is perfection.

blade_runner1

Filename - BLADERUNNER_USA_00008.JPG -- Bladerunner -- USA Network -- Theatricals --  --  --  --  --FOR EDITORIAL USE ONLY--NOT FOR RESALE/DO NOT ARCHIVE

A classic like that has to be paired with something I am very passionate about:

Mushroom Risotto:

mushroom risotto

mushroom risotto

1 cup dried porcini mushrooms

200g chestnut mushrooms

1 leek

2 cloves garlic

1 1/2 cup arborio rice

1 1/2 l vegetable stock

1/2 cup white wine (optional)

3 tbsp olive oil

knob of butter

pinch of saffron

salt

pepper

chopped parsley

vegetarian parmesan

1. Start with soaking porcini mushrooms in hot water for 30 – 40 minutes.

2. Heat olive oil and butter in a heavy (iron cast) pot. Add chopped leek. Stir and let it fry on a medium heat for 5-8 minutes. Add garlic.

3. When leek and garlic start getting soft add arborio rice. Stir and wait until all grains are coated with oil.

3. Add chopped porcini mushrooms, liquid from soaking the mushrooms and wine (room temperature). You can add saffron at this point.

4. Cook on a medium heat stirring from time to time and adding vegetable stock every time the liquid is absorbed by the rice.

5. In the meantime slice chestnut mushrooms. Heat olive oil in a pan and add mushrooms. Fry until golden.

6. When your rice is cooked, add mushrooms, salt and pepper. Serve with sprinkled chopped parsley and vegetarian parmesan.

mushroom risotto

mushroom risotto

mushroom risotto

mushroom risotto

 

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About potatofaces

People who cook always go on about precious memories of childhood food one of their family members cooked, how daddy or nanny taught them the importance of cooking and eating together, and they still remember the comfort food they produced, amazing dishes whipped up by brilliant but humble cooks in their family. Well, let me tell you, it was totally different in my family. My mother’s family – totally useless as cooks, who could survive on bread and butter, cooked once a week a terrible, terrible meal, usually some kind of meat piece with lots of brown sauce. Also, they were never bothered about eating together. That’s maybe why most of them were depressed and suicidal. My mother followed that path and couldn’t really cook, and because I never wanted to eat meat, was warning me that ‘one day I will regret it’. Probably because my mother wasn’t into cooking my sister at the age of 12 took over and started producing amazing dinners and cakes. Well, luckily for me and her we weren’t that genetically doomed because apparently my father’s family were gifted in that compartment. I can only presume it was genes, as my father divorced my mother when my sis and me were little and he strongly believed that he also divorced us. So, we were growing up never having any contact with him and as a result, couldn’t learn how to cook from him. That’s why I believe the love of cooking ( and the ability) was just passed to us genetically. My father, short time before he died, unexpectedly felt an urge to contact us. First he gave my sister a mandolin (that’s another thing I know about him- he played a few instruments). My sister refused to talk to him, he then decided to contact me and wanted to spend some time with me. I didn’t want to, as he was a stranger to me (I was 11 or 12 at the time) but as I was promised I could leave whenever I wanted to, I went to the village he lived in. There I tried his mother’s cooking everyone was raving about. It was simple and amazing, I wish they were as family dedicated as they were at baking, cooking, making pastries, wine, tinctures, you name it. But I ate, drunk, and got bored of strangers who were my family and demanded to be let to go home. One of the last things my father said to me was that I should start learning English because I might need it one day, which I ignored for another 16 years… Because my sister was such a domestic goddess I wasn’t really bothered about cooking. I got hooked properly after my son was born and I wanted him to eat healthy and get everything he needed, especially that it wasn’t his choice to be a vegetarian (yet). And that is how the story begins…

2 responses »

  1. I thought you might have chosen something noodle based for Blade Runner so thanks for surprising me. Your risotto looks fabulous!

    Reply
    • It’s just noodles are easy to make and obvious choice, risotto on the other hand seems like has got the class, some people are also afraid to make it, many people can’t make it at all.

      Reply

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