the Weird, Bad and Lazy Cook

Note 1: The protein used was squid because we have leftover braised squid lemongrass yesterday. Ingredients: 1 quarter medium onion, sliced lengthwise thinly 2 large oyster mushroom, broken to long, thin pieces 1 tbsp of black olives slices 1.5 - 2 cups of cooked rice. 2 cups of water 1/2 cube of chicken stock 7-8 large leaves of spinach, red or green 1 tbsp of sundried tomato slices 1 cheese slice 1 squid, sliced to round pieces 1 large bay leaf Salt to taste Garnishing: Mozarella cheese, shredded Pomegranate molasses Truffle oil Steps: 1. Sautee onion on a well heated, well oiled pan until slightly wilted but not browned. 2. Add in mushroom and olive. Sautee together until wilted. 3. Add in rice. Stir to break and 'coat' every cooked rice with oil (coating process). Stir fry for 1-2 minutes until rice was slightly pliable. 4. Add in water and chicken stock. Stir until well combined. 5. On top of the risotto that was not yet boiling, sprinkle spinach, sundried tomato, and top

Note 1: Freestyling but the result was awesome! Ingredients: 4-5 cloves of small-medium size garlic 1 sliver of butter, around 30-60gm 1 dash of cooking oil, around 1 tbsp 1/2 tsp salt 200gm brown button mushroom 2-3 tbsp of all purpose flour 200gm cream, heavy or whipping 1 cup of milk 2-3 cups of water (consistency to your liking) 1 cube chicken stock 1/2 tsp salt 1 large bay leaf Steps: 1. Preparation wise; smash the garlic, clean and slice mushroom lengthwise. 2. In a medium size pot, melt butter with a dash of cooking oil. 3. Sautee garlic with added salt in the melted butter until butter was slightly browned and garlic was aromatic. 4. Add in mushroom. Stir until well coated with butter and softened. 5. Add in flour and stir to cook until flour was sticky. 6. Add in cream, milk, water, and chicken stock. Stir until well combined and simmering. 7. Add in bay leaf and adjust salt content as you like. Simmer until well infused, somewhere around 15 minutes mark or when it's taste