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Here at Truffle Shuffle, we believe that Truffle Risotto is the Holy Grail of Truffle Dishes. Especially when it’s made with love by Chef Jason and Chef Tyler. Risotto can be described as rice suspended in sauce. This is a dreamy cloud like dish that is decadent and light at the same time.
This Experience Includes everything for two generous portions.
The finest Black Truffles from Europe!
Carnaroli is an Italian medium-grained rice grown in the Pavia, Novara and Vercelli provinces of northern Italy. Carnaroli is used for making risotto because it keeps its shape better than other forms of rice during the slow cooking process. Carnaroli is the most widely used rice in Italian cuisine, and is highly prized.
Parmigiano Reggiano from Emilia Romagna region in Northern Italy
Balinese Truffle Salt
Our Truffle Salt is made from single-source, family-farmed sea salt from Bali. Wernie, the grandmother of the family, finishes and inspects all of the salt to ensure and maintain the quality and consistency.
Note that for every kit we sell we donate enough food for a meal to a family in need
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.
Here are some Frequently Asked Questions that may help.
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Download the recipe by clicking the DOWNLOAD THE RECIPE icon above. Everything listed under 'Mise en Place' in each recipe will be needed for the class.
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Store in non-bleach paper towels. Keep refrigerated in an airtight container. Truffles will last for 3-7 days. Any extra truffle you can shave into alcohol or mix into butter to store for longer.