I am a very bad man.
When presented with the... abbondanza that is the Morel Season in Boise, I am unable to resist. I am unable to be temperate. Reasonable. Sensible.
So, I'm alone and not doing any shows this week. Sweeney Todd is in tech... Blithe Spirit has closed... Richard III hasn't started rehearsals...and Much Ado is on a hiatus until next week. My host is in Korea, and housemate Maggie is in Ashland seeing some Shakespeare.
This is all to say that, tonight, I'm treating myself to an absolutely ridiculous dinner: risotto with a huge, silly, ridiculous, over-the-top amount of perfect fresh Idaho morels. No herbs, no lily-gilding...
Just morels, butter, shallots, white wine, arborio rice, and the last of my Arthur Avenue parmigiano...
I sautéed the cleaned morels with butter and minced shallots. At the end of cooking a basic risotto (see post of August 16, 2012), I added them in.
I mentioned a mushroom coma a while back... Well...
I may save a few of the sautéed morels for some scrambled eggs...
Or I may put them ALL in the risotto...
P.S. The basil you see is just a garnish, demanded by my extraordinary art director...