Sometimes, I am the queen of stupid, which happens to be very weird, because I think of myself as a rather smart person. Let me expand on this type of stupid. Sometimes I do stupid things. I can see them coming from a mile away, yet, boom! I still somehow head right into it full force.
When I was in middle school, I played volleyball. During one particularly intense practice, we took a break for water. I ran to get my water bottle which was on the opposite end of the gym. Out of the corner of my eye, I saw a friend gaining on me. I thought she was challenging me to a race. Turns out she was not. She was just very thirsty.
Up ahead near the benches with the water bottles on them, I see the edge of the carpet folded over. Instead of slowing down and approaching this hazard carefully, I gun it full force to get to my water bottle before my friend gets to hers. WHAM! I flew a foot, tripped over that carpet I knew was going to get me. I was so embarrassed by the commotion and attention, as any middle-schooler would be, I started balling. I said I heard a pop in my arm.
My Dad was one of the coaches, so he swooped in and took me out of there. Yes, I was so embarrassed from my stupidity I faked an injury. I totally could have prevented that and the ER visit my parent’s insisted I go to in order to check out my “injury.”
Recently, I have been working on some recipes for a vodka company. While scurrying about my kitchen I am leaving open bottles, knives, and scraps of fruit everywhere in my dust. Who needs to clean as you go when you are on a roll like I am?
I set up a work station near my cutting board. I left an open bottle of peach vodka in the center of the cutting board as I worked, sliced, diced, and reached around the bottle. I think I even thought to myself, “I should move that.” Alas, I did not. It was a vodkatastrophe! The whole bottle spilled all over the floor! My house still smells like peach vodka. Yet again, this could have been avoided.
A while ago, pre computer crash, I had my hopes and dreams set on this easy baked risotto. I had all my ingredients lined up. I was taking photos as I went along. When it came time to add either reconstituted mushroom stock or Trader Joe’s boxed vegetable stock, I had to pause.
I wanted this to be very, very mushroomy. The stock from TJ’s is an orange color. I knew that color would not convey mushroominess. It would just look orange and unappetizing. Yet, I added it anyway. The dish came out looking more like a carrot risotto than mushroom. I was thoroughly disappointed in the dish and my stupid self for not listening to my smart self!
Ugh! Do you ever have these stupid moments? I hope I am not alone in this. It is like you know better, but you do it anyway. Sigh, it is a mystery to me.
Anyway, lucky for us, my computer crashed and all those yucky orange pictures were taken to a place that erases your stupidity and gives you a chance for a redo while you wait for your computer to be brought back to life. The product from my second attempt was exactly what I wanted to make in the first place.
Did I learn any lessons? Probably not. Sometimes we just do stupid things. Hey, at least we have risotto!
- 1 Ounce Dried Porcini Mushrooms
- 42 Ounces Water
- 1 Tablespoon Olive Oil, plus more for greasing
- 10 Ounces Cremini Mushrooms, stems removed, cleaned, and sliced
- 1 Tablespoon Fresh Chopped Rosemary
- 1 Tablespoon Fresh Chopped Parsley
- 2 Cloves Garlic, grated
- Salt and Pepper
- 2 Cups Arborio Rice
- ½ Cup Goat Cheese or Cream Cheese
- In a medium saucepan, bring water to a boil. Add dried mushrooms, cover with lid, and remove from heat. Let the mushrooms steep for thirty minutes to an hour.
- Preheat the oven to 350 degrees F.
- In a medium skillet, heat olive oil over medium/low heat for a minute. Add sliced mushrooms and sauté for 7-10 minutes, until golden.
- Add the chopped herbs, garlic, salt, and pepper to the mushrooms. Stir and sauté for an additional two minutes. Remove pan from heat.
- Remove the lid from the pot with the now reconstituted mushrooms. Place a strainer in a medium bowl. Pour the contents into the strainer. Remove the strained mushrooms, give them a good dice, and then add them to the pan with the mushrooms.
- Add the rice to the pan with all the mushrooms in it, stir to combine.
- Grease a 9”x13” baking dish with a tablespoon of olive oil. Add the rice and mushroom mixture to the dish. Pour in the mushroom stock. Stir to combine.
- Bake the risotto for twenty minutes. After, remove from the oven, stir in the goat cheese, and then return the dish to the oven for another twenty minutes. Serve immediately.
- Cooking method adapted from Joy the Baker