By now you're probably asking if I'd like some cheese with my whine. Yes, actually, I would. And that's why I made risotto. Risotto is comfort food for the fancy folk--a rich, creamy blend of rice and cheese plumped with wine and stock. But for me, the comfort is not just in eating the dish, but the process of making it. In therapy sessions, clients and I are constantly examining what their coping mechanisms are for alleviating stress, anxiety, depression, and anger. Cooking is one of mine.
And can you even believe the irony? The one bottle of wine in my house was called 'K Syrah'. You said it, dear vino. Just let it go. Whatever will be, will be.
I think a lot of people avoid risotto because they think it's difficult to make. It's not. Sure, you have to tend to it often as you add your stock in batches, but that's really not so tough, is it? Risotto doesn't require hard work, it requires patience. Which, at that moment, was exactly what I needed. K Syrah, Syrah. I poured in the wine, took a deep breath, and stirred.
I made something very similar to Giada's Porcini Mushroom and Gorgonzola risotto (only I used red wine instead of white), and it came out perfectly. The steam was warm and smelled of garlic. My neck muscles loosened. My shoulders relaxed. The worst of the day was over, and after a night's sleep a new day would begin. It's called comfort food for a reason.
