Black Truffle and Parmesan Popcorn

Tags

black, cheese, fancy, food, gluten free, parmesan, popcorn, snack, truffle

This recipe is almost as quick as popping a bag into the microwave and the result is WAY more impressive than that highly processed crap. Maybe you can pop up a big bowl, snuggle on the couch with the one you love, and watch a good movie or play Scrabble. Happy Weekend!!!

Black Truffle and Parmesan Popcorn

• 1/4 cup black truffle infused olive oil
• 1/2 cup popcorn kernels
• 1/3 cup finely grated Parmesan cheese
• 2 tbsp black truffle butter, melted 
• Salt and pepper to taste

In a heavy bottom pot with a lid, combine the olive oil and popcorn kernels. Place on the lid and heat over medium high heat. As the oil heats and the kernels brown, they will begin to pop. Every couple of seconds, heartily shake the pot so that the unpopped kernels settle to the bottom of the pan. When most of the popping stops, remove the pan from the heat. Pour the butter over the popcorn evenly. Sprinkle with the Parmesan cheese, salt and pepper. Enjoy!

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Bacon and Mushroom Risotto

Tags

bacon, fancy, food, Italian, mushroom, rice, risotto, side dish

I had never eaten risotto before but I have always wanted to try it. It sounds so exotic and fancy. Gordon Ramsey screams at chefs who butcher this prized dish. Honestly, I have no idea if my results are satisfactory. We did enjoy it very much, so that is good enough for now. Next time I go to a snazzy restaurant, I will order it to compare. I wonder what I will find…

Bacon and Mushroom Risotto (a variation of this recipe)

• 4 cups chicken stock
• 6 bacon slices, chopped
• 1 cuo chopped onions or shallots
• 1 tbsp extra-virgin olive oil
• 1 tsp chopped fresh thyme
• 4 garlic cloves, minced
• 12 oz baby portabello mushrooms, sliced
• 1 cup uncooked Arborio rice
• 1/3 cup Madeira wine
• 4 cups baby spinach
• 1/2 cup grated fresh asiago cheese
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Bring chicken stock to a simmer in a small saucepan (do not boil); keep warm over low heat.

Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally.

Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.