came home tonight tired but still in the mood for risotto, so i decided to try once again the technique of cooking risotto with the aid of a rice cooker. mikey always tells me that this is anathema, and for a while i waffled, first disagreeing, then agreeing most heartily. tonight i found the in-between happy place where one can cook risotto properly, if one has the time, or can throw it all into the bowl and let the machine do the work. the key to my success--the first real one i can claim with the rice cooker--was cutting off the porridge cycle early instead of relying either on the complete cycle or the regular cook cycle (both of these result in cloying, thick and sticky rice soup instead of a proper risotto texture).
clearly i am not yet finished with my quest to empty the fridge. tonight’s effort used another half-quart of mikey’s stock, the rest of the fresh mozzarella, and another layer of the parma-style virginia ham masquerading as proscuitto. the porcini were a last minute inspiration for an extra flavor and some texture, and i used the mozzarella instead of parmesan, inspired by a recipe from one of my books of risottos.