Photo by Bill Hogan
Black truffle risotto
Note: If using fresh truffle, bury it under rice in a jar with a tight-fitting lid and refrigerate for three days
1/2 ounce black truffle, fresh preferred
3 1/2 cups rich veal stock
5 pieces dried porcini mushrooms, cleaned and patted dry
1 1/2 tablespoons butter, unsalted preferred
2 shallots, minced
1 cup Italian rice such as Arborio
1/4 cup dry or sparkling white wine
2 tablespoons creme fraîche
1/4 cup freshly grated Parmesan
Salt and white pepper, optional
1. Cut the truffle into 1/8-inch slices. Reserve a few pieces for garnish.
2. Bring stock to a boil in a saucepan. Add porcini and simmer 5 minutes. Reduce heat to a bare simmer, add truffle and cook an additional 5 minutes. Transfer truffle and porcini pieces to a cutting board with a slotted spoon. Chop coarsely and set aside. (Recipe may be made ahead to this point.) To continue, warm stock over low heat.
3. In a clean, heavy-bottomed saucepan, melt 1 tablespoon of the butter over medium-low heat. Add shallots and cook, stirring often, until translucent, 2 to 3 minutes. Add rice and stir another minute.
4. Add the wine and stir until evaporated. Add the stock, 1/2 cup at a time, stirring frequently. Add more stock as each addition is absorbed, reserving 1/4 cup to add at the end. Continue until rice is al dente (barely firm to the tooth) and creamy, about 17 minutes cooking time. Add the reserved broth and cook another minute.
5. Stir in the remaining butter, creme fraîche, chopped porcini and truffles, and cheese. Remove risotto from heat and season to taste with salt and white pepper if desired. Portion into soup plates or bowls and garnish each portion with reserved truffle, cut as desired.