Friends recently visited Portland and hit the farmer's market there on their way out of town Saturday. Generously, they brought fresh Oregon white truffles down to NM.
We decided to use a couple in risotto. First, some stock from the freezer:
A couple of shallots:
Melt a bit of butter in some olive oil
then saute the shallots until clear
cook the rice in the oil a bit
then start adding liquid. First a cup or so of wine, then the now-hot stock, a cup at a time and the rice stirred until each addition of liquit is absorbed.
Once the last of the liquid is absorbed, add another knob of butter and let it rest a bit
Stir in the butter and a bit of freshly grated Parmesan cheese, then grate a couple of the truffles on top
Stir in the truffle and serve right away. In this case, accompanied by some fresh homemade bread
and some fresh asparagus steamed and then tossed with a bit of Meyer lemon oil from the BJ Cohn Winery.
The truffles add a spicy, earthy note that was subtle but very good. Something I'd never tried before. Thanks, M & Kt!
p.s. This book has the best directions for making risotto that I've found.
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