Black rice is usually made with squid ink, and it has a seafood theme, but my vegetarian version uses black corn fungus (huitlacoche) and has a mushroom theme. I used fresh champignons and oyster mushrooms. I cooked the champignons in butter with soy sauce, lemon juice, and honey, but I cooked the luxurious oyster mushrooms more simply: just olive oil, salt, and pepper. For the risotto, I sauteed onion and garlic in olive oil, added Spanish rice and white wine, and when the wine had evaporated, I slowly added broth I made from onion, carrots, and celery, stirring to make the risotto creamy. I then added a can of huitlacoche imported from Mexico. When the rice was cooked, I finished the risotto with Irish butter and Parmesan cheese. I garnished the risotto with chopped chives from my friend's garden, sweet, sour, and spicy corn and chile salsa, and more grated Parmesan. I scattered some champignons around the rice and placed some oyster mushrooms on top.
Location: Private Home, Redlands, California. Date: February 27, 2021.
2 Comments
Ken Oberlander
3/5/2021 09:40:35 am
Roland - I remember the first time you introduced me to huitlacoche on a pizza you made in Coupeville, WA. Ever since then, I've been intrigued by the fungus and it's use in food. Your risotto looks and sounds great.
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Ben
2/11/2022 01:05:42 pm
This looks and sounds amazing. Any chance you could write out the ingredient measurements and steps? I'd love to try this for myself.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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