Melt in your mouth risotto with the magic of mushrooms

It is believed – although yet to be confirmed by modern science – that truffles’ musky scent replicates the scent of the male pheromone androsterone. Napoleon ate truffles to increase his masculine potency. Maybe he should have cut back!

INGREDIENTS

Leeks:

·  2 large leeks (white and pale green parts only), halved, thinly sliced crosswise (about 2 cups)

·  ¾ cup whipping cream

Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often for about 15 minutes. Season with salt and pepper (Can be made 1 day ahead. Cover and chill. Rewarm before continuing).

Mushrooms:

·        500g shiitake mushrooms, stemmed, cut into thick slices

·        1 large onion, halved, thinly sliced lengthwise

·        ¼ cup (1/2 brick) butter, melted

·        1 tablespoon white truffle oil

·        1 teaspoon minced fresh thyme leaves

Preheat oven to 200°C. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes (Can be made 2 hours ahead. allow to stand at room temperature).

Risotto:

·        4 tablespoons (1/2 brick) butter, divided

·        1 large onion, chopped

·        1 ½ cups arborio rice or medium-grain white rice

·        ½ cup dry white wine

·        5 cups hot vegetable stock

·        ½ cup grated Parmesan cheese

·        2 teaspoons shaved or chopped black truffle (optional)

·        Chopped fresh parsley

Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until it begins to soften (about 5 minutes). Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed (about 1 minute). Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often (about 4 minutes). Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding the next and stirring often, until rice is tender and mixture is creamy (about 20 minutes). Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle (or truffle oil). Transfer to large bowl, sprinkle with parsley, and serve.

To make your truffle last, first put it in a sealed glass jar with two uncooked eggs in the shell. Then fill the jar to the top with white rice. The next day, remove the truffle from the jar, shave it over pasta and save the eggs for the morning after. Both the eggs and rice will take on the flavor of the truffle, enabling you to enjoy your investment over several meals.