Porcini Risotto, you Donkey!

Gordon Ramsay’s ruined risotto for me now, all I can hear is him calling inept cooks donkeys for not being able to prepare it properly. Hopefully he’d give me a pass. I reconstituted a couple grams of dried porcinis in a cup of hot water and let them sit for about an hour, then used the water, filtered, as the stock to make the risotto, with the rest of the mushrooms chopped up and sautéed with the last ramp bulb I have until tomorrow, and instead of Parmesan, I used mozzarella, so as not to overwhelm the flavor of the mushrooms. It was quite good, and there are leftovers if anyone wants some?

The turkey was marinated in something I came up with on the spot and will have to remember- a combination of Hoisin sauce, a ginger vinaigrette dressing, Sriracha sauce and the greens from a couple other ramps. I let that marinate for a while and then baked it in a Pyrex dish in the oven while the rice was cooking, and it was both juicy and flavorful.

The salad, well, it was another excess of fresh stuff, but something interesting and different this time- the greens were a mix of red dandelions and watercress, with chopped up cherry tomatoes, kohlrabi, red peppers, carrots and radishes, topped with a honey dijon vinaigrette.