Updated: Nov 1, 2021
This dish was inspired in its entirety by the persona of Mistress Iris.
If it could speak, it would probably tell you you're not allowed to taste it before getting a permission.
While she was on her way to Paris and without seeing any of my recipes, she consulted me about an idea for a home cooked meal from the French cuisine, "to impress someone".
Like she ever needed help impressing someone... Please.
Check her Instagram, OnlyFans or Patreon accounts and see for yourself.
There is much to learn about control and exchange of power when talking to her.
Baffled, after just having woken up, I went with the first French food that popped into my mind - crepes. Which I still stand by. Buckwheat savory crepes are not to be taken lightly. But she politely waited for a better idea.
And along it came, not a competitor to the Michelin-level food in Paris, but hopefully complex enough to capture a fracture of her essence.
Based on the three colors that characterize the character you see online the most:
for her clothing, which can be a latex outfit with matching gloves or a black corset, her hair, high boots or even the whip,
will be portrayed through
black risotto with a mixture of shallots, mushrooms and black garlic
for the milky color of her skin, contrasting the black perfectly
will be portrayed by
white buttery risotto with cream
for the color of her lips, her toenails and occasional heels
will be channeled by
oven-roasted tomato sauce
Black Risotto with a mixture of shallots, mushrooms and black garlic
Risotto is widely known as an Italian dish, but once you add mushrooms to it, it becomes a Provence-style French one.
Black Rice - 1 cup
Mushrooms - portobello or porcini or both - 200 gr - diced
Shallots - 4-5 - roughly diced
Black Garlic - 10 cloves
Salt & Pepper
Melt butter in a wide pan.
Add the diced shallots and mushrooms.
Cook until the mushrooms are tender and reduced significantly in size.
Let the mixture cool.
Transfer to a blender cup with black garlic.
Blend into an even mass.
Cook the black rice in boiled salted water until tender.
Combine with the mushrooms mass.
White buttery Risotto with cream
Arborio rice - 1 cup - do NOT wash it
Chicken or vegetable stock - 7-8 cups
Cooking Cream - 1 cup
White Wine - 1 glass
Salt & Pepper
Heat the stock, keep nearby.
Melt butter in a deep pot.
Add the rice and stir.
Don't stop stirring from this point on.
Add the wine to the rice, keep stirring until absorbed in the rice.
Add a ladle of stock to the rice ,stir until absorbed.
Repeat for the rest of the stock.
You can switch hands in the process.
By the end of the stock, the rice should be cooked.
Add cream and stir to combine until thickens.
Season with salt, pepper, herbs and parmesan.
Oven-Roasted Tomato Sauce
Tomatoes - 1 kg
Garlic - 1 head, separated into cloves in their skin
Orange Juice - 3 tablespoons
Salt & Pepper
Preheat your oven to 230C.
Cut the tomatoes into slices and line them up on the baking sheet.
Scatter the garlic cloves between the tomatoes.
Season with salt and pepper.
Roast for 40 minutes.
Transfer the tomatoes to a blender cup.
Squeeze the roasted garlics out of their skin into the same cup.
Add olive oil
Blend until smooth.
Using a ring, combine the two risottos into the pattern you want.
Decorate with the red sauce.
I tried many different variations.