Ingredients: ¼ c. olive oil, 2 oz. minced garlic, 2 lbs. any super fine arborio rice, 2 c. mushroom duxelle, 2 oz. canned black truffle pieces packed in water, 1 tbs. salt, 1 tbs. coarsely ground pepper, 8 c. water, vegetarian or chicken stock, 1 c. fine red wine, 2 tbs. chopped parsley.

The Method: Heat the oil in a 4 qt. stainless stell stock pot. Add onions and garlic and saute until the onions are transparent, about four or five minutes. Add the arborio rice and saute another four or five minutes. Add 2 cups of the water or stock and stir constantly for three or four minutes until most of the liquid is absorbed. Add another 2 cups of hot water or stock and the water from the can of drained truffles and stir until the liquid is absorbed. Add another 2 cups and repeat the process.

Add the duxelle mushrooms and stir again for three or four minutes. Add the red wine and 1 more cup of stock and cook again until almost all the liquid is absorbed. If you want to serve the risotto later, add the last cup of stock and cook until just before you are ready to serve it. The rice should be al dente, and a little runny and very hot.

To Serve: You can serve the risotto with pecorino cheese and roasted red peppers on the side of the plate or with a dollop of red tomato puree (see recipe) on top. The puree can be put in a squeeze bottle and individual plates can be decorated with your own design. Garnish with a few slices of truffles placed on top of the risotto with a few drops of truffle oil. Serves 12-14.

Duxelle Mushrooms: 1 lb. of Portobello mushroom stems, 1 c. red wine, 1 lb. domestic white mushrooms, pinch of salt.

Wash the Portobello stems and cut off the black soil on the bottom. Wipe the white mushrooms clean. Mince both very fine on a wooden cutting board and place in a stainless steel sauce panwith the wine. Bring to a boil and simmer until all the liquid is absorbed, about 15 minutes. Do not stir at all until you are ready to remove it from the heat, at which point add the salt and stir.

Red Tomato Puree: One 8 oz. can of tomato puree, ¼ c. pure olive oil, salt and white pepper, ¼ c. cold water.

Whisk paste, oil, salt, and pepper in a stainless steel bowl. Add water and whisk until completely blended. Pour into a squeeze bottle for easy use.

Ingredients: Juice of 1 lemon, 1 qt. chicken broth, 1 c. mushroom stems, finely diced, 2 tbs. fish sauce, 2 scallions (white part only) chopped finely, 6 egg yolks, 4 egg whites, 6 tbs. olive oil, 2 dashes tabasco, 2 large cloves of garlic, minced.

Method: Combine chicken broth, lemon juice, mushroom stems, scallions and fish sauce. Bring to boiling the rest of the ingredients.

Heat the oil in a small pan. Add the garlic and cook gently, but do not allow to brown. When soft, remove from the heat and strain through a sieve, pressing the garlic until as much of the juices as possible are in the oil. (This may be prepared in advance and stored in the refrigerator.)

Whip the egg whites. Add tabasco sauce and garlic oil to taste. Continue to whip until the oil is fully incorporated.

Spoon dollops of the egg white mixture into the simmering stock and poach on both sides until cooked.

With a slanted spoon, place one cloud in each of 6 heated bowls (there may be extra clouds). Carefully ladle in soup so the cloud floats to the top. Place an egg yolk in the center of each cloud and serve with additional tabasco. Yields 6 servings.

Serves 10

Ingredients: 1 6 lb. pumpkin, 2 c. flour, 1 tbsp. nutmeg, enough light beer to make a batter, &189; c. powdered sugar, oil for frying, 1 c. maple syrup, 2 &189; c. cottage cheese or a wedge of your favorite goat cheese, 2 c. cranberry sauce.

Method: Carefully cut off top of pumpkin. Remove seeds and pulp. Replace top and bake for 1 hour at 400° or until tender to touch. Remove from oven and cool in refrigerator. Cut 10 triangles or other shapes or sizes, leaving the skin on.

Combine the flour and nutmeg. Add enough beer to make a light batter.

Have the powdered sugar in a bowl ready for dipping. Heat the oil in a deep fryer, heavy fry pan or Dutch oven. Dip the pumpkin pieces into the powdered sugar, then the beer batter.

Deep fry until golden brown on all sides.

Serve each triangle with a scoop or wedge of cheese. Serve immediately with maple syrup and cranberry sauce.