White Truffle Risotto

Mise en Place

• Cutting Board
• Knife
• 2 oz Ladle
• 11” Straight-sided Pan
• Wooden Spoon
• Medium Mixing Bowl
• Whisk
• Cheese Grater
• 2 qt Sauce Pot
• 1 c Measuring Cup
• Truffle Shaver or Microplane

Ingredients

( * Please keep refrigerated before class )

• 3 tbsp Olive Oil
• 3 cup Broth*
• 1 oz Parmesan*
• 1 cup Carnaroli Rice
• 1 ½ cup Water
• Fresh White Truffle*
• ½ c White Wine
• 1 oz White Truffle Butter*
• 1 packet Balinese Truffle Salt
• 1 ea Shallot
• ½ cup Heavy Cream*
• 1 tsp Champagne Vinegar

Prep During the Class

1. Heat the broth and water to the boil in the 2 qt pot, set aside.
2. Whip the heavy cream to soft peaks.
3. Grate the Parmesan cheese.
4. Peel and finely mince the shallot.

How to Cook

1. Sweat the shallot in olive oil over low heat, season lightly with Balinese Truffle Salt, cook until translucent and tender without any color.
2. Add the rice and cook over low heat, stirring constantly, until the rice has a toasty aroma but no color.
3. Deglaze the pan with white wine, increase heat to medium-high, cook until all of the wine has evaporated.
4. Reduce the heat to medium and add one ladle of hot stock to the pan.
5. Cook until almost all of the liquid has evaporated, stirring constantly. Repeat this process until there is only ¼ cup of stock left.
6. Turn down to low heat and add the white truffle butter, whipped cream, and Parmesan cheese. Stir until homogenous.
7. Add a couple drops of Champagne vinegar to heighten the taste.
8. Adjust the seasoning with Balinese Truffle Salt.
9. Make it rain white truffles all over the risotto and enjoy the experience!!