Risotto that Makes You Glow

What is the best thing to do at 2PM on a Tuesday afternoon? Make an Edamame and Shiitake Mushroom Risotto with Elizabeth Johnson, a food, cooking and wellness role model for anyone doing anything with food education, natural foods, and sustainable cooking.

When it comes to food and taste, I trust Elizabeth completely. If she wants to add more lemon juice, as she always does, I say go for it. If she wants to use bay leaves when the recipe is Japanese in nature, I nod my head YES! I respect her and her way of moving around a kitchen so much that when we cooked together earlier this week, I found myself stepping back and observing as she led the orchestra. And since people have said that as soon as I step into a kitchen I make it mine, this was a new experience for me. I found myself washing and stirring while she tasted and flavored. Only twice did she assume the tiresome task of stirring the risotto. I told her I was sick of stirring so she took the spoon and said, "I'll stir, I don't want your bad energy to ruin the food."

And the food turned out perfectly. (How can something dairy- and cheese-free be so creamy!?) While the risotto and nicely dressed salad (olive oil, balsalmic, honey, lemon juice, salt, and pepper) were both delicious, this meal was not just about the pleasures of eating. Sometimes a meal is an experience, making it impossible to separate the food from the farmers from the chefs from the company from the conversation from of course the wine. Elizabeth, being who she is, acknowledged this when she took my hands into her hands and asked me to share a few words before the meal. Sadly it was a first for me. While each meal with my mother involves putting our hands in prayer position and saying a few words to ourselves to thank the Buddha (yes, we do this even at Soup Plantation), it is rare I take the time to appreciate and give thanks when I am with my friends. Somewhat unprepared I said to Elizabeth, hands in hands, "I'm happy you're here, and I'm so excited to eat!" Elizabeth, who has more experience in the art of public grace, thanked everyone and everything who had a part in the meal, from the farmers to the cooks to the earth and soil that grew the food.

Afterwards we both sat around smiling and glowing. This is when you know you have had a good meal.

THIS IS Edamame and Shiitake Mushroom Risotto with dried, wild mushrooms, minced garlic, apple cider vinegar, lemon juice, tarragon, and parsley.