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Black Truffle Risotto On-Demand Class

Hosted by Chef Tyler & Jason

Let's Get Cooking!

Learn to cook a French-style risotto! Chef Tyler teaches you all the techniques to perfect the elusive risotto texture that's best described as “rice suspended in sauce." This creamy, luxurious dish is the perfect opportunity to let our black truffle's delicious natural flavor truly shine. Simple, elegant and versatile, this elevated risotto is perfect for a decadent weeknight meal or show-stopping addition to any dinner party.

1. After you add your last ladle of broth, be sure to cook the risotto down to ‘Au Sec’ for the final time so it's the ideal texture once you add the dairy.

2. When sweating your shallots and toasting your rice, try to get little to no color.

3. Don't stop stirring! You may get tired, but I promise it's worth it—the more you stir, the creamier your risotto will be.

4. Always season to taste! Add as much or as little salt and acid as you prefer.

5. Feel free to add a purée of any of your favorite vegetables in place of the whipped cream for a lighter version of this dish. Spinach purée, butternut squash puree, and asparagus purée will all taste incredible!

6. This risotto tastes great with your favorite roast veggies. Or, you can wilt some tender greens like arugula, spinach, or pea tendrils directly into your finished risotto for added flavor!

Daniel's Wine Recommendations

Wine pairing notes

The dish is rich, creamy, & buttery—the ideal showcase for beautiful, aromatic truffles. When I'm pairing for anything involving truffles, I look to where truffles are hunted: France, Spain, Italy, and Australia.

If you prefer red wine, I love a Northern Italian Barolo from the Nebbiolo grape, which produces a big wine with high acid and full-bodied tannins. A Spanish Rioja from the Tempranillo grape would also be delicious, which is fruit-forward when young, with red fruit dominating, high acid, and medium tannins. Southern Italian Aglianico is nicely versatile, combining the flavor profile of Pinot Noir and Barolo, with high acid and a smooth, light to medium body.

If you enjoy white wine, try an Italian wine produced from the Trebbiano or Vermentino grape. Known for their herbality and freshness, they make for the perfect palate cleanser for the risotto's richness, wiping the slate clean to prepare you for another delicious bite. Similarly, Spanish Albarino with its notes of fresh meyer lemon zest makes for an excellent pairing.

Meet Your Chef!

Tyler Vorce

Co-Founder

While working in the best Michelin Star restaurant kitchens, including The French Laundry, Chefs Jason McKinney and Tyler Vorce loved incorporating truffles into their dishes. Sarah, who worked the front of the house at TFL, shared the Chef's love of truffles. Together, they were in awe of how one dish, made with fresh truffles and a few simple ingredients, could create special, ever-lasting memories for diners.

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

What if I have a live question for a Video On Demand Class?
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If you have any questions about your VOD class, you can always email info@truffleshufflesf.com.

How do I get started?
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1. Print shopping list and procure ingredients

2. Print and review step-by-step recipe.

3. Prepare mise en place

4. Review Notes From The Chef

5. Begin the video class and be ready to enjoy a delicious meal

When will my shipment arrive?
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We pack all perishable ingredient kits for 72 hours in transit. Shipping two days prior via Next Day Air allows us to provide the freshest ingredients while still allowing one extra day to prepare for potential shipping delays.

Your kit should arrive 2-3 days after you place your order but please always double check tracking information, sent via email, and feel free to contact us via info@truffleshufflesf.com with concerns.

Where can I find Truffle Shuffle products in store?
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You find our products at this the link below near you. https://www.truffleshufflesf.com/collections/products-gifts

Reach out to us and we’ll make sure to answer any questions you have.

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