Portobella, lemon and truffle risotto with chilli shrimp

If Kit asks me once he asks me a thousand times to cook something with truffle oil in it.... so last night I thought it would be perfect in a creamy risotto with portabello mushrooms, lemons and chilli shrimp.

Chop 3 cloves of garlic, 1 brown onion and about 12 small baby portabello mushrooms. Saute in pan with 1 tbsp of extra virgin olive oil... add a little salt pepper, red pepper flakes and fresh grated lemon zest.

Once the onions, mushrooms and spices have sauteed, add 1 cup of aborio rice and stir until covered with oil..... add 1/2 a cup dry white wine and stir until absorbed.
Then cup by cup.... add hot chicken/vegetable stock and stir until absorbed.
Saute in extra virgin olive oil until pink
Before serving, stir in baby arugula, a tablespoon of black truffle oil and Parmigiano-Reggiano. Serve with shrimp.....
So delicious!!!!

Lasagne with Arugula Salad and Lemon Basil balsamic

Lasagna is something my mum Dizey taught me how to make when I was young..... She still makes a mean one. :)
Here is my version.... Kit approves!



Chop a medium brown onion, 4 cloves of garlic, about a cup of celery and a cup of carrot. Saute in a pot with a tablespoon of Extra Virgin olive oil. Add salt, pepper, a pinch of red pepper flakes, cumin, paprika, oregano and chilli powder. saute until translucent... ( notice the puppy laying in the sun on the floor while I cooked )


Chop and add about 12 baby portobello mushrooms to the vegetables.
Saute a pound of lean ground beef.... in a separate pan. Drain excess fat and add beef to pot.


Crisp some chopped bacon or panchetta and chop some fresh basil. Add to pot....

Stir through.... add 1/2 cup dry white wine. Small can of tomato paste and 1 can of crushed organic tomatoes.

Simmer for 20 mins. Add 1/2 a cup of milk and simmer for another 10 mins while you make the bechamel.

Melt 2 tablespoons of butter and 2 tablespoons of flour. Whisk into a rue....

While whisking add milk and stir as the sauce thickens. Add salt, pepper and parmesan to taste....
( If the sauce thickens too much, whisk in some more milk to thin out... )
Pre heat oven to 375 F.

In a baking pan layer bolognese, straight lasagna noodles and then bechamel sauce. I did 3 layers with the final being bechamel. I seasoned with salt, pepper, parmesan and paprika.
Bake uncovered for 1 hour.
I served the lasagna with a simple arugula salad with cucumber and cherry tomatoes. I made a balsamic vinaigrette with fresh basil and lemon zest.
Delicious!