Recipes

Risotto with Truffle

Ingredients:

900 ml chicken stock
40g black truffles, shaved
75g truffle butter
50g unsalted butter
1 small onion, finely chopped
300g Carnaroli rice
175ml white wine
25g parmesan, freshly grated

Method:

Heat the stock in a pan until simmering.  Melt the unsalted butter in a heavy based saucepan.  Add the onion and cook gently until softened. Add the rice and cook. Stirring with a wooden spoon over a medium heat until the butter fully coat the rice (approx. 3 minutes).

Add the white wine and simmer until absorbed.  Add the hot stock, ladleful at a time, stirring well between each ladle.  Continue adding stock and stirring for approx. 20 minutes.

When the rice is tender and moist and all the stock has been added, remove from the heat and allow to rest for 30 seconds.  Add the remaining truffle butter and grated parmesan, stirring vigorously and season with salt.  Serve topped with shaved fresh truffle, approx. 2-3g per portion.

 

Truffle Butter

The aroma and flavour of truffles are heat sensitive.  Truffle butter is a good way to get the most from your black diamond since it is not heated.  Finely grate a fresh truffle and add to softened unsalted butter in proportions to suit your taste.  Use enough butter so that the mixture is spreadable and not crumbly.  Let stand at room temperature for an hour.  Spread on crackers, French bread, or baked potatoes.  Truffle butter also freezes well.

 

Cauliflower Soup with Truffle         

Ingredients:
400g cauliflower cut into florets
1 large potato diced
1 clove garlic – crushed
1 medium leek – washed and sliced
1 medium onion diced
I tablespoon of olive oil
1 Tablespoon Truffled Butter
3 cups Chicken stock
200ml Fresh Pouring Cream
Pinch salt
Minimum 10g Fresh black Truffle

Method:

Sauté onion, leek & garlic in a pot with the butter and oil. Reserve 1 tablespoon of oil to drizzle as the garnish. Sauté slightly then add the cauliflower & potato, & continue until just soft. Add Stock & salt & simmer approx. 10 mins until all vegetables are cooked through. Puree in food processor or using kitchen stick. When serving re-heat soup slowly, adding cream (do not boil) and fold in some finely grated truffle.Pour into appropriate bowl then garnish with finely shaved truffle. Note: Do not cook the truffle, the heat from the soup in its final stages will bring out the necessary aromas and flavour.

 

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