I had healthy plans for tonight's dinner, but I was sideswiped by carbs. And cheese. And I let it take me by the hand, what a lack of self-control, I admit.
So. Instead of the vegetable and grilled sausages that I had mentally planned to have at 6:00 pm, I found myself dawdling in front of my kitchen sink at 7 and wondering what would happen if I just made some rice and added cheese to it. I have a lot of cheese in my fridge, very good cheese at that. Pecorino from Sardinia, my favorite humboldt fog goat cheese, aged cheddar, and some parmegiano-reggiano from last december. So I grated some of it while the rice bubbled away in my rice cooker. When my rice was just beyond al dente, I plopped the grated cheddar in it for that first intense flavor rush, then when I saw the cheese melt into the white rice, I took a large spoonful of the pudding, and served it in my bowl, sprinkled the grated pecorino for a sharper flavor, then a dollop of goat cheese on top for the 3rd cheese and tang.
The final rich hit was a dribble of truffle oil.
On my tongue - creaminess, the nuttiness of the cheddar, the savoriness of the pecorino, and the ash and acid of the goat, with flower notes from the oil. This is what Saturday nights are meant for.