A diamond in the kitchen- Truffle Mushrooms! + Risotto and Crostini recipes.
I am a lucky girl. I have some very generous foodie friends that love to travel and bring me home culinary treasures from their journeys. Over the years I have been grateful to have been given garlic from the Garlic capital of the world Gilroy California, Saffron from Morrocco, Salts from numerous corners of the earth, and bush spiced from Australia. But of all the delicious food gifts I have been given, Truffles are my favorite indulgence that I seldom buy for myself and covet as a primo gift.
Truffles are a tuber prized for it’s earthy, robust flavor. One of the most sought after culinary treasures, it’s also known to have aphrodisiac powers that soften the heart. Truffles grow underground in the roots of trees. It takes the perfect amount of rain and time to produce truffles. Originally pigs were used to hunt truffles, but dogs are now the favorite hunter because they are less likely to eat the prize. Locations are family secrets and closely guarded. Originally, The two most common truffles are black truffles from the Perigord region of France and the white truffle is from the Alba region of Italy. Today, truffles are cultivated in Spain, Australia, New Zealand, the US, and China.
If the real truffle is out of your budget, truffle “dirt” which is often called shavings or truffle oil will give you the same
flavor profile. Truffles are used in cream sauces, mashed potatoes, pasta, rice, and scrambled eggs. It’s best appreciated gently grated over dishes or if you use truffle oil, use it as a finishing oil and drizzle it over your finished dish before serving.
Wild Mushroom Risotto
This recipe is delicious with or without the white truffle oil.
1 1/3 cup Arborio Rice
1 Oz Dry Mushrooms (chanterelle or woodland blend)
1 Tablespoon Butter
2 Tablespoons Shallots, chopped
7 Cups Chicken Stock
2 Tablespoons Fresh Rosemary, Chopped
½ Cup white wine
½ Cup Peas
½ Cup Parmesan or Romano Cheese
2 Teaspoons White Truffle Oil
½ Teaspoon salt
Wash hands with soap and water before starting cooking.
1. Measure Arborio rice and set aside. Soak mushrooms in boiling water until soft, approx. 30 minutes. Chop mushrooms and set aside. Strain mixture in a fine sieve and pour in a large measuring cup.
2. Add chicken stock to mushroom water and set aside with a large ladle.
3. In a heavy-bottomed large pan, melt butter and sauté shallots until soft, about 3-5 minutes. Add rice and stir. When the rice starts to sizzle, add chicken stock one ladle at a time. Let the rice absorb the stock before adding more, stirring constantly.
4. When the rice starts to turn creamy, add mushrooms, fresh rosemary, white wine, peas, and cheese. Add salt and adjust seasoning. Drizzle with Truffle oil and serve.
5. Serves 8.
Serves 6-8 as an appetizer
1 – Loaf French Bread, sliced and toasted to make crostinis