fatmanyash

1. arborio /carnaroli rice-200 gms
2. mixed mushrooms 100 gms-ceps are nice called funghi porcini-if not fresh then use abt 30 gms dry.also if dry then cook with some water to make a nice stock.helps if you have some morels as well.
3. onion chopped -50 gms
4. garlic sliced-10 gms
5. rosemary-1 small sprig
6. white wine- 30 ml
7. cream-100 ml
8. butter-75 gms
9. parmesan-40 gms
10. mushroom stock-200ml
11. olive oil-20 ml
12. white truffle oil-1ml

saute the onions, garlic, rosemary, rice and mushrooms with some olive oil

add hot stock till absorbed, still stirring ..add wine , cream and finally parmesan.cook only till rice is al dente.add butter finally add the truffle oil.eat immediately otherwise becomes like cement.

this risotto is enough for atleast 10 people

1. 3 eggs separated-
2. 250gms mascarpone
3. 250ml cream
4. 100 gms sugar
5. 100 ml coffee decoction
6. 50ml kahlua / tia maria.25 ml baileys/or similar liqueur
7. 1 packet vicenzi ouvo finger biscuits(no substitute acceptable)

method

Whisk egg yolks w/ mascarpone and 1/3^rd sugar. whisk cream +1/3^rd sugar and egg whites+1/3^rd sugar separately.

Fold in cream and cheese mix. Add flavouring.

Fold in egg whites.

Lightly soak the finger biscuit’s/ coffee +Tia Maria mix. Then layer the 2 alternately. Chill until set.

Top w/ dark cocoa pdr.

can be frozen very well. defrost slightly, cut in slices and serve with berry compote