These are the crispy mushrooms that go on top of the risotto. They were the best part in my opinion. So good! You fry them up in a pan on the stove first and then pop them under the broiler in the same pan. Be sure it is oven safe :)
This salad was also very very flavorful and good BUT not quite as good as the salad in the last recipe. I loved it though and so did the rest of the fam.
The risotto cooking up. You do this differently than other rice. He uses water to slowly bring out the starch making it sticky and oozy.
I toasted my hazelnuts for the desert and then rubbed off the skin because I couldn't find blanched hazelnuts. Plus toasting the hazelnuts makes the flavor come out so much more than just using blanched nuts. These are crushed up with the gingernut biscuits for the crust of the cheesecakes. Very good!
These are the toasted pinenuts for the salad. They were a little harder to toast in a frying pan than they would have been in the oven I think. They seemed to have a hard time not burning before getting toasted and warmed throughout.
Here is the finished meal. We all enjoyed this one too. Like I said earlier the crispy mushrooms on top were delightful and added a texture and taste to the risotto that made the meal. The pinenuts and sun-dried tomatoes are what really made the salad.
Here is the cheesecake. The bottom I explained already. The filling is supposed to be lemon curd but my husband forgot it at the grocery store that night so I quickly figured out to use some chocolate mousse in it's place. The cheesecake part is made up of cream cheese vanilla, milk, and icing sugar. Then dark chocolate shavings on top. Quite the desert and very quick.