Wednesday, June 1, 2011

Mushroom Risotto & Powder Puffs


I guess the heat isn't bothering me that much, because despite having no air conditioner in the front of my apartment, I have not let that stop me from 1) standing over a stove (literally) for almost an hour stirring risotto yesterday and 2) baking on one of the hottest days so far (today). Maybe I'm just crazy.

The risotto is based on a basic risotto recipe, but I add garlic to almost everything, so there's 4 huge cloves in there, along with 12oz. of cremini mushrooms. This is my 4th time making risotto and the last two times I still found many undercooked grains of rice, even after cooking for over the 30-40 minutes. The next day, it's all good.


The first time I saw these powder puffs on Laura Calder's French Food at Home, I knew I had to make them. They taste like giant eggy macarons, and are a lot easier to bake - no worrying about if they rise properly or grow their "feet." Filled with vanilla whipped cream and raspberry jam, they are insane - though you may want to hold back having too many because I'm having a total sugar rush right now!

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