Best Truffle Fondue Recipes

WHITE TRUFFLE AND CHERVIL RISOTTO WITH A FONDUE OF GULF SHRIMP

Steps:

• Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.
• In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
• *available at some specialty food shops

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
• Add cream and simmer, uncovered, until reduced to about 2/3 cup.
• Remove pan from heat and stir in truffle butter or oil until incorporated.
• Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates.
• Divide warm sauce among plates, spooning it on either side of cheese.
• Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

TRUFFLE FONDUE

Steps:

• Place the diced Fontina cheese in a large bowl and cover with milk. Let rest in the fridge for several hours. In a saucepan, place the butter, egg yolks and cheese, along with all the milk.
• Place the saucepan on top of another saucepan containing boiling water (a bain marie or double broiler) and mix energetically until the cheese begins to melt. When you have a fondue with a dense, creamy consistency, remove from the bain marie.
• Keep the fondue warm and serve with the truffle scattered on top. Enjoy with plenty of grilled bread.