Ingredients:

Basic Ingredients:
• 1 cup chopped onions
• 6 cups chicken stock
• 1 pound i.e. about 2 cups Arborio rice
• 1/3 pound assorted exotic mushrooms like shiitakes, chanterelles, etc
[or about 2 cups of oysters properly cleaned and chopped]
• 3 tablespoons chopped green onions [green part only]
• 1 tablespoon butter
• 1/4 cup heavy cream
• 1/2 cup fresh grated Parmigiano-Reggiano cheese
• Medium black truffle for shaving

For seasoning:
• Salt
• Freshly ground white pepper
• Freshly ground black pepper
• 1 teaspoon chopped garlic

Oils for cooking:
• 1 tablespoon olive oil
• 2 tablespoons white truffle oil

Directions for cooking the truffle risotto:

1. Take a large saute pan and add olive oil. Keep it over medium heat and heat the oil.
2. Add the chopped onions and season with the salt and pepper. Stir it while it cooks.
3. Saute for about 3 minutes till the onions are slightly soft.
4. Add the chicken stock and garlic.
5. When the mixture boils, reduce the heat to medium and simmer for about 5 minutes.
6. Add the rice and simmer again for 10 minutes while stirring constantly.
7. Add the mushrooms [or the oysters] and continue stirring till the mixture again simmers and is creamy and bubbly. This should take about 10 minutes.
8. Stir in the butter, cream and cheese. Also add the green onions and white truffle oil for flavour.
9. Stir for 2 more minutes till the mixture strats simmering and then remove it from the heat. Your truffle risotto is ready.

Serving instructions:

For serving, spoon the risotto in the center of a shallow bowl. Garnish it with the croutons and shaved truffles.

PARMESAN CROUTONS:

Basic Ingredients:
• 1 egg
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 10 slices of day-old white bread without its crusts

For seasoning:
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Dash of hot pepper sauce
• Freshly ground black pepper
• Salt

Oils for cooking:
• 1 cup vegetable oil
• 1 tablespoon white truffle oil

Directions for cooking:

1. Preheat the oven to 350 degrees F.
2. Line a cookie sheet with parchment paper.
3. In a food processor blend together the egg and lemon juice for 10 seconds.
4. While it is being processed pour in the vegetable oil through the feed tube. The mixture with thicken gradually.
5. Add the mustard, hot pepper sauce and salt to the mixture and blend well.
6. Spoon the mixture into a small bowl and add the cheese, pepper, and truffle oil. Mix the mixture well.
7. Cut each slice of bread diagonally into two triangles.
8. Spread about 1 tablespoon of the blended mayonnaise mixture on each triangle.
9. Place the triangles on the baking sheet and bake until lightly golden for about 15 minutes.
10. Serve warm.

Note:

The above mixture is sufficient to prepare about 20 croutons.

Ingredients:

Basic Ingredients:
• 1 and 1/4 pounds [about 20 pen sized spears] asparagus spears having their woody ends trimmed
• 12 ounces thick-cut bacon chopped into 1/2-inch pieces
• 2 teaspoons minced shallots
• 10 ounces arugula
• 3/4 cup Parmigiano-Reggiano cheese shavings
• 6 eggs

For seasoning:
• 1/2 teaspoon minced garlic
• 1 teaspoon Dijon mustard
• 2 tablespoons honey
• 1/4 cup plus 1 tablespoon lemon juice
• 11/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

Oils for cooking:
• 1/2 cup olive oil
• 1 teaspoon white truffle oil

Directions for cooking:

1. Boil a large pot of water [3/4th full] and cook the asparagus till it is crisp and tender for about 4 to 4 1/2 minutes.
2. Remove the asparagus from the boiling water with tongs and transfer it to an ice bath.
3. When it has cooled sufficiently remove it from the water and pat it dry with a kitchen tissue. Set the asparagus aside for use.
4. Heat a large saute pan. Add the bacon when it is hot and render it till it becomes crispy for about 7 to 8 minutes.
5. Remove the bacon from the pan with a slotted spoon and drain it on a paper-lined plate. Set it aside for use.
6. In a medium bowl mix the shallots, garlic, mustard, honey and lemon juice and whisk it till it blends. Add the olive oil while mixing slowly till it becomes an even mixture.
7. Add truffle oil, 1/2 teaspoon salt and 1/4 teaspoon pepper to the prepared vinaigrette and whisk to mix.
8. Place the arugula in a large bowl and drizzle the 1/2 cup of the vinaigrette over it. Season it with 1/2 teaspoon of the salt, and toss to coat the lettuce evenly.
9. Heat the reserved bacon fat in a nonstick saute pan over medium heat. Crack the eggs one by one and add them to the pan. Cook them properly.

Serving instructions:
Place 3 spears of asparagus on the plate. Add the sald salad and top with the eggs.
Sprinkle the crispy bacon around the plate and place strips of the cheese over the salad.

Ingredients:

Basic Ingredients for the base:
• 1 ounce fresh baker’s yeast
• 1 cup warm water [110 to 115 degrees F]
• 1 tablespoon maple syrup
• 3 cups flour
• 1 tablespoon sea salt

Oils for cooking:
• 1 tablespoon extra-virgin olive oil

Ingredients for topping:
• Extra-virgin olive oil
• 1 white onion, cut into thin strips
• 2 sprigs rosemary
• Salt and freshly ground black pepper
• 1/2 lemon, juiced
• 12 ounces Robiola cheese
• 6 ounces pancetta, thinly sliced
• 1 white truffle

Special equipment:
• Pizza stone
• Pizza paddle

Directions for cooking:

1. Preheat the oven to 500 degrees F. Place the pizza stone on the bottom rack.
2. Crumble the yeast in a small bowl and add 1/4 cup of warm water and maple syrup to it. Stir together and leave for 5 minutes to dissolve.
3. Put the flour and salt in a mixer fitted with a dough hook and give it a quick spin to blend.
4. Pour in the yeast mixture, the remaining warm water and the olive oil at the same time.
5. Spin on low until the flour and water come together and the dough pulls away from the sides of the bowl.
6. Put the ball of dough in a large bowl and drizzle a few drops of olive oil on top to keep it from forming a skin as it proofs.
7. Cover with a towel and leave in warm place for 30 minutes to let the dough proof. When the dough has proofed it will double in size and look spongy.
8. When the dough has proofed, roll it out onto to a floured surface and punch the air out with your hands, then start shaping it into a circle When it’s stretched out, dust a pizza paddle with flour and place the dough on it.
9. Add the toppings and slide the pizza onto the stone in the oven. [Be careful the stone is 500 degrees F] and bake for 15 minutes. Shave white truffles over it. Eat immediately.

For the topping:

1. Caramelize the onions in a frying pan over low heat with a little olive oil and one of rosemary sprigs.
2. When the onions are golden season with sea salt and black pepper and a few drops of lemon juice to bring out the flavor.
3. Cover with a generous splash of olive oil and scatter with pieces of Robiola.
4. Shingle the pancetta slices around and add the caramelized onions, and the stripped needles of the remaining rosemary sprig. Drizzle with olive oil. Add salt and black pepper.
5. Add the topping to the Pizza before baking it.

Ingredients:

Basic Ingredients:
• 2 pounds peeled and quartered Yukon Gold potatoes,
• 1 pound peeled long white potatoes
• 4 tablespoons butter
• 1/2 cup cream
• 1/2 cup grated Parmigiano-Reggiano cheese, plus 1/4 cup for garnish
• 2 black truffles
• Chopped chives

For seasoning:
• Salt and pepper

Oils for cooking:
• 2 tablespoons olive oil
• Truffle oil for flavour and garnishing

Directions for cooking:

1. Boil the Yukon Gold potatoes in salt water in a sauce pot. Reduce the heat and cook for 8 to 10 minutes till the potatoes become tender. Remove from the heat and drain.
2. Place the potatoes back on the stove and cook for 1 to 2 minutes. This will dehydrate the potatoes.
3. Add the butter, cream, and truffle oil.
4. Mash the potatoes till a smooth mixture is obtained. Season with salt and pepper. Keep it aside.
5. Using a mandoline, slice the ong white potatoes into shoestrings.
6. In a mixing bowl, toss the potatoes with olive oil and season with salt and pepper.
7. Cover the bottom of a non-stick saute pan with the shoestring potatoes.
8. Allow the potatoes to cook until golden brown for about 3 to 4 minutes. Flip the potatoes over and finish cooking until golden brown.
9. Remove the potato from the pan and form into a deep tart pan.
10. Spoon the mashed truffle potatoes evenly over the potato crust.
11. Sprinkle with the cheese. Place in the oven and bake until the cheese has melted and the potatoes are heated for about 5 minutes.
12. Shave the truffles over the entire tart. Remove the tart pan and place on a platter.
13. Garnish with chives, cheese and truffle oil.

Ingredients:

Basic Ingredients:
• 6 eggs
• 1 1/2 cups mayonnaise
• 2 tablespoons finely chopped black truffle peelings

For seasoning:
• Pinch cayenne pepper
• Chopped chives, for garnish

Oils for cooking:
• 1 tablespoon truffle oil

Special equipment:
• Disposable pastry bag

Directions for cooking:

1. Boil the eggs in a covered pot with the water level above the eggs and then let them sit for about 12-13 minutes while the heat is turned off.
2. Run the eggs under cold water to cool them.
3. Peel the eggs and cut in half lengthwise.
4. Remove the yolks from the whites.
5. Mash the yolks with a fork. Add the mayonnaise, truffle oil, cayenne pepper and truffle peelings.
6. Whip until it is very light and fluffy.[Note - If you want more truffle flavor add a little more truffle oil. Proceed with caution, it is very easy to over truffle.]
7. Spoon the yolk mixture into the whites.
8. Sprinkle it with chopped chives.

Ingredients:

Basic Ingredients:
• 3 cremini mushrooms, stems removed and diced
• 1 free range chicken, halved, wing tips removed, breasts and legs boned, skin intact
• 2/3 cup heavy cream

For seasoning:
• Kosher salt and freshly ground black pepper
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary leaves
• 2 slices foie gras [optional]

Oils for cooking:
• 3 tablespoons duck fat or olive oil
• 1 1/2 teaspoons truffle oil
• Salt and pepper

Special equipment:
• Two 3-inch ring moulds

Directions for cooking:

1. Preheat the oven to 350 degrees F.
2. Heat half the fat in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Stir occassionally till mushrooms become tender. This should not take more than 10 minutes. After they are done, set them aside to cool.
3. Rub the thyme and rosemary over the boned [skinless] side of the chicken. Season the skin side with salt and pepper.
4. Heat remaining fat in large ovenproof skillet over medium heat. Fry the chicken till brown with the skin down until it is crisp for about 10 minutes.
5. Lay a slice of foie gras over the thigh of each chicken. Fold the chicken breasts over the thighs till the breasts sit on the thigh and leg meat and the skin is on the outside.
6. Fit a metal ring over each chicken-half to hold the meat in a compact shape.
7. Transfer the skillet to the oven and roast, basting the chicken several times with pan juices.
8. Cook until the thighs reach an internal temperature of at least 140 degrees F. and the juices run clear for about 20 minutes. Transfer the chicken to a plate and set aside to rest for 10 minutes in a warm place.
9. Add the mushrooms, truffle oil, and cream to about 2 tablespoons fat in the skillet and heat over medium, scraping any browned bits from the pan’s bottom.
10. Simmer and season with salt and pepper.
11. Remove the moulds from the chicken and arrange on warm plates. Spoon the sauce around the chicken and serve with French green beans, carrots, and ratatouille if desired.

Ingredients:

Basic Ingredients:
• 1/2 pound butter, at room temperature
• 1 cup white wine
• 1/2 cup heavy cream
• 1 small black truffle
• Chives, for garnish

For seasoning:
• 1 tablespoon minced shallots
• 1 teaspoon chopped garlic
• Salt
• Freshly ground white pepper

Oils for cooking:
• 1/4 cup white truffle oil

Directions for cooking:

1. In a mixing bowl mix together the butter and truffle oil together.
2. Place the butter on a plastic sheet, form a log and wrap tightly.
3. Refrigerate until firm.
4. In a saucepan, combine the white wine, shallots and garlic.
5. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes.
6. Stir in the cream and cook for 1 minute.
7. Cut the butter into 1-inch pieces.
8. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time.
9. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

Note:

The above mixture is sufficient to prepare about 2 cups sauce.

Ingredients:

Basic Ingredients:
• 2 cups Arborio rice
• 1 cup white wine
• 3 cups chicken stock
• 1/2 cup grated Parmesan
• 1 cup minced onion
• 4 tablespoons butter
• 2 ounces black truffles

For seasoning:
• 1 clove garlic, minced
• 1/4 cup freshly chopped parsley leaves

Oils for cooking:
• 2 ounces olive oil

Directions for cooking:

1. Heat olive oil in a 4-quart saucepan over a medium heat.
2. Add onions and garlic and cook for 3 minutes till vegetables become translucent and aromatic.
3. Add chicken stock and cook till tender for about 10 minutes.
4. Add rice and lightly toast in oil for 2 minutes while stirring it frequently.
5. Add the wine 1/3rd at a time stirring until each additional 1/3rd is absorbed.
6. Once all the liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.

Serving instructions:

For serving, divide into 6 servings and top with shaved truffles.

The truffle is a very valuable as well as highly sought-after edible fruiting part of a certain group of subterranean ascomycete fungi. This category of fungi does belong to the genus Tuber. Every truffle found is ectomycorrhizal and are thus found in close association with the trees. Traditionally these are the “true” truffles but the term has been now applied to a large other genre of underground fungi found around the world. The ascoma or the fruiting body of the truffles is regarded as a highly prized food. Truffles are held in high regards and are regarded to be delightful in the French, northern Italian as well as Istrian cooking. The truffle is also a really sought-after item in regards to the internationally acclaimed haute cuisines.

There are a few types of truffles found across the world.

The White truffle or Alba Truffle is found in the Langhe area of the Piedmont region of northern Italy. A tuber magnatum truffle is an expensive variety and is sold between €2,000 and €4,000 per kilo.
Italian Fresh White Truffles Whole 0.9-1.1 oz.

The Black truffle named after the Périgord region of France has the characteristic of growing exclusively with oak.
French Winter Black Truffles Whole Frozen 1 lb.

The Chinese truffle is primarily a winter black truffle that is harvested in China. Chinese truffles are often exported to many Western nations and are used as a substitute to the inferior quality of Tuber melanosporum. There is yet another type of Chinese truffle available that is the Tuber himalayensis and visually looks very much like the Tuber melanosporum. The Tuber himalayensis is harvested in small quantities in the Chinese Himalayas. The third type is the Chinese summer white truffle that is devoid of a scientific name.

The Black Summer Truffle found in northern Italy, central Europe and also in England also grows in Turkey and in the Northern part of Africa. It is a highly valuable commodity and costs up to $1,500 per kilo.
Italian Summer Black Truffles Whole 1.75 oz.

The truffles are well known for their culinary usage from around the world. They are well-sought after in almost every posh restaurants from around the world. This is a highly expensive commodity and is preferred by a large number of top rated chefs from around the world. Due to their high price as well as their pungent taste they are used sparingly. Supplies of truffles can be found commercially in the form of fresh, unadulterated produce or one can purchase it in its preserved form as well. The preserved form of truffles is found typically in light brine.

The White variety of truffles is usually served uncooked and raw. Such truffles are shaved after over steaming buttered pasta or different types of salads. White and black paper-thin truffle slices can also be put into meat and right under the skins of roasted chicken thus making it tastier. This is usually done in foie gras preparations, in stuffing’s or in pâtés.There are a few specialty cheeses that contain truffles at times.

The black truffles are less pungent than its white counterpart. This is also more refined than white truffles and reminds one of the smells of fresh earth and the mushrooms. The scent of the fresh black truffles fills a room instantly and its pure smell has influenced designer Tom Ford who thereafter released a perfume listing black truffle as its first note in the year 2006.

There are a few restaurants like Philippe Rochat in Switzerland that still stamp out the traditional circular discs of truffle flesh while the skins are used for sauces. Truffle oil is used as a low costing as well as convenient substitute for truffles and is used to provide flavoring or rather to enhance the flavor as well as aroma of truffles in the cooking procedure.