Mushroom Risotto, Shimeji, Herb Oil
Risotto taken to the point where it still moves on the plate, topped with mushrooms caught hard in a dry pan.
The test of a risotto is whether it moves when the plate is set down. Too tight and it is rice pudding; too loose and it is soup.
Getting there means finishing off the heat and beating harder than feels right. Mushrooms go in a dry pan first, because a wet pan steams them and you lose the one flavour the dish is named after.
