I have trouble prioritising between Topshop and eating, so I don't exactly have money to spare on baking stuff. And now that I'm feeding myself, I find myself browsing Tastespotting and Food Blog Search for savoury, rather than sweet, ideas now... definitely a new experience for me.
I'm getting old, aren't I? Don't tell me. I'm old.
Excuse me while I weep, a moment.
This dish is a bit of a last hurrah, then - it's what I made for tea the night before I left home, two weeks ago, and uses pretty much the most indulgent ingredient I could get my (economic situation-defying) hands on; black truffles. Credit crisis be damned!
...Well, okay, I found these relatively cheaply in Spain. My friends were filling their suitcases with new clothes and bikinis; I was filling mine with an angry coconut in a sombrero and a stash of black truffles. Sometimes I wonder where I went wrong.
Anyway, with less chance to bake, Happy Love Strawberry may change a little in future - I'll probably post more savoury stuff (I do stick the odd thing in every now and then, in a little salute to nutrition) and dinners, and there'll probably be a little less excess (I'll save it for my visits home; you'll know I've been back when I post chocolate chip cookie dough cheesecake squares XD. We can make a happy game of it). But I think you know me too well to believe I can go longer than about four days without a sugar fix ^__^.
Black Truffle Risotto
Adapted from a recipe by Shannon Bennett
Serves 2-3 (it did for three with us)
Chicken mushroom stock (around 5 cups/just over 1l)
Extra virgin olive oil
1 small onion, finely diced
200g risotto rice
100ml dry white wine
30-50g black truffles, shaved
50g Parmesan cheese
Salt and freshly ground pepper
1. Heat the stock in a large sauce pan over low heat. Heat olive oil in a heavy-based pan. Add onion and stir until the onion is soft. Add rice and cook until all grains are coated with oil. Deglaze with the white wine and cook until evaporated.
2. Add in ½ cup (about 125ml) of hot stock. Stir until the rice absorbs the stock. Keep doing so until the risotto is cooked to your liking. In the final ladle of stock, add in the truffles (save a few slice for garnish).
3. Remove the rice from heat. Add in the cheese. Season. Serve immediately on warmed plates. Garnish with truffles shavings.