I don´t think words can capture the joyous moments when I first place my hands on some precious fresh truffles. It is like a child so happy to find out what her Christmas present is after a long long wait. Well, in this case, the arrival of my truffles involves more than time but also a financial factor. Fresh truffles aren´t cheap. And until very recently they are far out of reach for home cook in
My truffles are from Perigord Truffles of Tasmania. During truffle season (which is right now in
I was extremely nervous cooking with truffles the first time. They were too precious to get wasted! Thus, a little research was done and I settled to use truffles in a simple dishes. Simple ingredients are the best to show case truffles scent. Truffles pair beautifully with light-flavoured fish (barramundi for examples), green vegetables or eggs – ingredients which are not so overwhelming.
Furthermore, truffles need to be used quickly since they lose fragrance over time. So if you order some, plan ahead! Neil from At my tables have some lovely truffles recipes on his blog if anyone needs more reference.
As for me, I opt to a dish from Shannon Bennett, chef/owner of
I am sending this post to Weekend Herb Blogging. The host of this week is Kelly from Sounding My Barbaric Gulp. WHB is the brainchild of Kalyn´s Kitchen and we have some new rules regarding this event. Make sure you visit both of them!
Black Truffles Risotto
Adapted from a recipe by Shannon Bennett
Ingredients (to serve two or three very happy people)
Chicken mushroom stock (around 5 cups – see note)
Extra virgin olive oil
1 small onion, finely diced
200g risotto rice (I used carnaroli)
100ml dry white wine
30-50g black truffles, shaved
50g Grana Padano Parmesan cheese
Salt and freshly ground pepper
- Heat the stock in a large sauce pan over low heat.
- Heat olive oil in a heavy-based pan. Add onion and stir until the onion is soft. Add rice and cook until all grains are coated with oil. Deglaze with the white wine and cook until evaporated.
- Add in ½ cup of hot stock. Stir until the rice absorbs the stock. Keep doing so until the risotto is cooked to your liking. In the final ladle of stock, add in the truffles (save a few slice for garnish).
- Remove the rice from heat. Add in the cheese. Season.
- Serve immediately on warmed plates. Garnish with truffles shavings.
To make chicken mushroom stock: I improvise from Shannon Bennett´s idea and make an easier version: Put 500g chicken neck (bone), 700g sliced fresh mushrooms, one peeled onion (left whole), sprigs of thyme, 1 bay leave, some peppercorn and water (6-7 cups) in a slow cooker. Cook over night. Next day, discard all the solids and get the stock to a saucepan. Bring to the boil and reduce until you have 4-5 cups (or until you are happy with the concentrated mushroom flavours).