Truffle Shuffle
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BLACK TRUFFLE RISOTTO VIDEO CLASS

with CHEFS TYLER, JASON & SARAH

Utensils

LET'S GET COOKING!

Click on the link below to start your video class

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.

Black Truffles

The finest Black Truffles from Europe!

Carnaroli Rice

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.

Parmesan Cheese

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

Sarah's Cocktail & Wine Corner
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The risotto is rich, creamy, buttery, the ideal showcase for beautiful, aromatic truffles. We add a bit of champagne vinegar at the end to add a bit of acid to balance this dish. For anything involving truffles I like to look to where they are hunted: France, Spain, Italy, Australia.

Barolo (Nebbiolo grape), produces a big wine with high acid and full-bodied tannins Rioja (Tempranillo grape), fruit forward when young with red fruit dominating, high acid, medium tannins Aglianico, the flavor combination of

Pinot Noir and Barolo, high acid, smooth light/medium body, flexible

If you are a white wine drinker, try Terbbiano or Vermentino from Italy, herbal, fresh, cleansing and wipes your palate clean of the rich dairy from the risotto, wiping the slate clean and preparing you for another delicious bite. You will find similar characteristics in Albarino from Spain, all that and fresh meyer lemon zest.

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Meet Your Chefs!

TYLER, JASON & SARAH

Co-Founders

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.

Chefs

HAVE QUESTIONS OR ISSUES?

Here are some Frequently Asked Questions that may help.

Where can I save or download the recipe?
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Click the icon above that says DOWNLOAD THE RECIPE.

How should I prepare for my class?
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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.

What do I do if my kit hasn't arrived?
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Please email shipping@truffleshufflesf.com and we'll review your order immediately.

How do I care for my fresh truffles?
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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.

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

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