One of my favorite books of all time is, in essence...
Aphrodite: A Memoir of the Senses,
by the amazing writer, Isabel Allende,
is about aphrodisiacs.
It's about the history of foods associated with the power of love.
It's about passion, about intoxicating fragrance, about food for the soul.
There is art, there is symbolism, and there are stories.
This recipe tastes wonderful, but is worthwhile for the smell alone.
It is credited to Lori Barra, daughter-in-law of the author.
3 cups vegetable stock (preferably homemade)
4 Tablespoons olive oil
2 Tablespoons butter
3 Tablespoons minced onion
1 Tablespoon grated garlic
1 cup chopped brown mushrooms
1 cup chopped Portobello mushrooms
1 cup arborio rice
1 Tablespoon chopped rosemary
1/2 teaspoon grated fresh nutmeg
1/2 cup white wine
1 teaspoon truffled olive oil (optional, but it's easy to find)
salt to taste
1/2 cup grated fresh Parmesan cheese
Warm the stock, then remove from the heat.
Put 3 Tablespoons of olive oil and 1 Tablespoon of butter in a skillet and saute the onion, garlic, and brown and Portobello mushrooms.
Set aside on plate.
In the same skillet, put the remaining 1 Tbsp of oil and 1 Tbsp of butter and lightly brown the rice.
Gradually add the rosemary, nutmeg, and 2-1/2 cups of the stock.
Cook over low heat, stirring occasionally, for 20 minutes.
Return the mushrooms to the skillet, pour in the remaining broth and cook 10 minutes more.
When the rice is tender, not dry, add the wine and truffled oil, and cook a few minutes more.
Check the seasoning and add salt if desired.
Remove from heat.
Add grated cheese, and serve warm.