Truffle recipes

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.