Pasta & Risotto

White Truffle  Risotto  with a Fondue of Shrimp

undefined undefined undefined undefined 1 tablespoon butter
1 tablespoon olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
1 1/2 cups arborio rice
1 bunch fresh thyme, tied in a bundle
1/4 cup white wine
4 cups chicken stock
2/3 cup white truffle butter
3 tablespoons butter
1/4 cup coarsely chopped chervil
Gulf Shrimp Fondue, recipe follows
3 grams white truffles, shaved

Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.

Gulf Shrimp Fondue:
2 tablespoons olive oil, plus 2 tablespoons olive oil
3 cups shrimp heads
2 ounces lemongrass
1/2 teaspoon fennel seeds
2 tablespoons shallots, plus 1 shallot, minced
4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes
4 tablespoons dry vermouth
1/4 cup sherry
Pinch of cayenne
2 sprigs lemon thyme
Water to cover
2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half
3 tablespoons butter
1/2 clove of garlic, crushed
2 tablespoons fines herbs (chervil, parsley, tarragon and chives)

In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

Linguine with Black Truffles

Ingredients:

1/2 cup & 2 tablespoons Sabatino Tartufi Black Truffle Oil, divided
Sabatino Tartufi fresh black truffles, shaved

1 (16 oz.) package uncooked linguine pasta
1/2 pound freshly grated parmesan cheese, divided
1 tablespoon coarse sea salt
1 tablespoon freshly ground pepper to taste
1/4 cup chopped chives

Preparation:
Cook pasta al dente; drain and return to pan to keep warm.  Toss pasta with 1/2 cup Sabatino Tartufi Black Truffle Oil, 3/4 of the parmesan cheese, sea salt, pepper and chives. 

To serve, place pasta in individual pasta bowls or plates. Drizzle the remaining 2 tablespoons of truffle oil over the pasta along with the remaining parmesan cheese. Garnish with shaved black truffles.

Makes 4 servings.

Sweet Corn, Black Trumpet and Truffle Risotto

undefined undefined undefined undefined 1 tablespoon olive oil
2 tablespoons butter
1 cup chopped yellow onions
2 ears sweet corn, kernels scraped from the cob (about 2 cups)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground white pepper
12 turns freshly ground black pepper
2 teaspoons chopped garlic
1 pound Arborio rice
1 pound black trumpet mushrooms, wiped clean
9 cups hot vegetable stock
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
Sabatino white truffle oil
1 black winter truffle

Heat the olive oil and 1 tablespoon of the butter in a large saucepan over medium-high heat for 1 minute. Add the onions, corn, salt, white pepper, and black pepper and sauté for 3 minutes. Add the garlic and cook, stirring, an additional 30 seconds.

Using a wooden spoon, stir in the risotto and cook, stirring constantly for 2 minutes so that each grain of rice is evenly coated with the oil. Stir in the mushrooms and 1 cup of the stock, stirring constantly until the liquid is absorbed. Continue adding stock, 1/2 cup at a time and stirring until absorbed, until all of the stock has been used. The last addition of the stock into the risotto should leave it slightly tight.

Stir in the remaining butter, the cream, grated cheese and truffle oil; the risotto should have a creamy appearance and texture. Remove from heat and serve immediately. Garnish with shaved truffles, if desired.