Risotto With White Truffles
first course
1 ounce farmer's cheese
about 1/3 cup grated
1 shallot
1/4 cup white wine
6 1/2 cups chicken stock
3 tablespoons butter
1 1/2 cups Arborio rice or white rice
Salt
Fresh ground black pepper
1 ounce white truffles; or to taste
PREPARATION: Grate the cheese and mince the shallot.
Recipe can be made to this point a couple of hours ahead.
COOKING AND SERVING: In a nonreactive saucepan, melt the butter, add the shallot, and cook until tender over medium heat, about 4 minutes. Add the rice and cook, stirring, until opaque, about 1 minute.
Add enough hot stock mixture to just cover the rice, about 3/4 cup. Cook over medium heat, stirring continuously and keeping the mixture at an even, gentle simmer, until most of the liquid is absorbed, about 5 minutes. Pour in more stock mixture to cover rice again and continue to cook in the same manner, adding more stock mixture as needed. When done, the rice should be tender and the remaining liquid should be thickened to a sauce.
Stir in the cheese. Season to taste with salt and pepper. Grate the truffle over the rice and serve.
NOTES : Truffles lend an exotic flavor to a simple classic.
An easy way to capture the tuber's unusual taste is to simply cut a stick of butter or a piece of cheese into small blocks, put them into a bowl with some truffles, cover the bowl, and let sit for 48 hours. Your get the truffle-flavored butter or cheese and still have the truffles to use in another way.
Flavor a roast beef, turkey, veal, or chicken by inserting slivers of truffle into small incisions in the meat as you might garlic and then wrap in foil for 24 to 48 hours before cooking. Contact Carol Bowman-Williams at Frieda's Finest Produce Specialties, P.O. Box 58488, Los Angeles, CA 90058 or call 1-800-421-9477 to locate a store near you. 0 0 0 0 0 0 2081 0 0 5325
Contributor: Cook's Magazine November 1987
Yield: 4 servings
Preparation Time: 0:45
