mmm, risotto.

I started reading How to Read A French Fry (because why be in the middle of four books when it can be six), thinking I needed something heavier and grounding for dinner, and remembered that I have this short-grain, high-starch haiga rice that I've been wanting to make risotto with. (I find that rice frustrating in general, because in the pot it produces huge starch bubbles.)

And, I have to say, I do excellent work. Onions, mushrooms, butter, and chicken stock; add a few drops (the stuff is insanely strong) of Black Truffle Oil to restore the mushroom flavor, then add escarole and fresh basil. It was perfect.