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.
A classic like that has to be paired with something I am very passionate about:
1 cup dried porcini mushrooms
200g chestnut mushrooms
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
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.