Best White Truffle Risotto 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.

WHITE TRUFFLE RISOTTO

Steps:

• Chop up and cook the pancetta. Then remove from the grease and set aside. Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese. Add in the truffle oil and pancetta then stir. Heat the risotto through, transfer it to a serving bowl.

WHITE TRUFFLE BUTTER RISOTTO

Steps:

• In saucepan over medium heat, bring broth to simmer. Reduce to heat to low; keep broth warm. In risotto pan, warm olive oil over medium-high heat. Add onion; cook, stirring occasionally, 4-5 minutes. Add garlic; cook 1 minute more. Add rice; stir until grains are translucent with white dot in center, 3-4 minutes. Add wine; stir until absorbed, about 2 minutes. Begin adding broth, 1 ladleful at a time, stirring frequently after each addition. Wait until borth is almost completely absorbed before adding more. When rice is tender but firm to the bite, after 20-25 minutes, stir in cheese and truffle butter. Top each bowl with about 1/2 tsp. truffle butter and serve immediately. Salt and pepper to taste; serve remaining cheese, to be also added to taste.