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| Aphrodite goddess of sexual love |
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| Porcini mushrooms |
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| Truffle oil |
It was late...I came home from hot yoga, my love is on his flight back from Dallas - I have a habit of finding new way to surprise him on his home coming from road trip, and here it goes.
I was famished; rummaged through the pantry and I found a box of Porcini mushrooms,
ah...Risotto di Funghi di Porcini (Porcini mushroom risotto).
*Special property of mushrooms and truffle oil.
Throughout Europe, especially in countries, such as Italy and France, there is an aphrodisiac that can also be found on the menus of such locations. The fruit of a particular fungus, which is called a truffle, can be located within groves of beech or oak trees. The best truffles are those that show no sign of damage, are medium-sized, as well as firm to the touch. When you have gathered a bunch of fresh truffles, you can eat them with the one you love and watch the sparks fly.
Some believe that mushrooms create a strong aphrodisiac effect. When you have a nice supply of raw mushrooms, you should include them in a meal when cooking. Sometimes, they can also be served raw on top of salads, where stimulation and arousal is sure to follow.
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| Faustino VII, Rioja, Spain |
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| Risotto di Funghi |
In my black laced boy-short panty and wearing his t-shirt with a knot tied up showing my navel, I was cooking the risotto by the stove when he walked in;
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| my boy short panty |
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| dinner is served with all the right ingredients |
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| hmm...it's working...all night! |
This bottle of Spanish red is perfect, light enough for a hot summer night, yet tasty enough to balance the rich cheesy Porcini mushroom risotto and the arugula spring salad with the sweet bosc pear and the sharpness of the danish blue cheese, hmmm...delicious!
Mushroom risotto is wonderful, especially in the fall when the mushrooms are freshly dried. If you cannot find porcini, use wild mushrooms. To serve 4:
Prep Time: 20 mins. Cook Time: 20 mins. Total Time: 40 mins.
Ingredients:
- A one-ounce packet dried porcini (25 g, about a packed half cup)
- 1/2 of a small onion, finely sliced
- 1/4 cup plus 2 tablespoons butter, or: 3 tablespoons olive oil + 1/4 cup butter
- 1 1/2 cups (300 g) short-grained rice, for example Arborio or Vialone Nano
- 1/3 cup dry white wine, warmed in a pan on the stove
- 1 cup (50 g) frehsly grated Parmigiano
- 1/2 cup (120 ml) heavy cream (optional)
- The water the mushrooms were soaked in, strained, and a quart of simmering water, beef broth, or watery bouillon
- A bunch of parsley, minced
- Salt and pepper to taste
Preparation:
Steep the porcini in a cup of boiling water for fifteen minutes.
Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.
Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.
Meanwhile, slice the onion finely and sauté it in either three tablespoons of oil or 1/4 cup of butter. When it's lightly browned remove it to a plate with a slotted spoon and stir the rice into the drippings in the pot. Sauté the rice for several minutes, until it becomes translucent, stirring constantly lest it stick and burn.
Return the onions to the pot, stir in the wine, and continue stirring until it has evaporated completely. Then stir in a first ladle of liquid (if you're using plain water, add about 3/4 teaspoon of kosher salt at this time), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in, which can contain sand. Add the mushrooms and their liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. About five minutes before the rice is done, check seasoning. As soon as the rice is al dente, turn off the heat, stir in the remaining butter, half the cheese, the cream if you're using it, a little bit of ground pepper, the parsley, and cover the risotto for two minutes. Serve with the remaining grated cheese.
Oh, next time when you man is coming back from out of town, try this heart warming home-coming meal for him, you'll be pleasantly surprised with his reaction!
Ciao for now and eat more mushroom.
Enid Yip-P
