Elements Riceless Mushroom “Risotto” or Why I Love Modern Cuisine

I have no idea whether Scott Anderson and Joe Sparatta invented this concept or if it is a variation of an idea that another chef developed, but their riceless risotto dish is an eye-opener. In fact it was so good that I asked them to explain how they made the dish and here is what they told me. First they cut chicken of the woods mushrooms into the shape and form of risotto rice. Then, using a pressure cooker, they make a broth using risotto rice, and they add that to the chopped mushrooms to give it some body and starchiness. Then they add all of the other elements you would find in a mushroom risotto which includes a bit of tomato, parmesan cheese, a quail egg and some white truffle. The end result was a dish that had all of the flavor of a risotto without any of the heaviness. And because mushrooms made up 95% of what was in the dish, the mushroom flavor was more intense than your typical risotto dish. Bravo and dishes like this one are the reason I eat out. In fact I wouldn’t mind having some for lunch today but the 60 mile drive from New York City to Princeton is too much of a schlep. Maybe I can get them to overnight a care package.

10/29/2009 | Add a Comment | Elements, Scott Anderson , Modern Cuisine, Joe Sparatta