Black Truffle Risotto

Last Sunday I needed to go to Greenville to get the cheese for the Raclette my sweet daughter wanted to eat for her birthday. I went to Whole Food. Their cheese selection is so fabulous, it almost resemble a cheese display that you would find in a French grocery store. Of course, you guessed it.. my purchases did not stop at the cheese. I browsed and browsed and bought things I had either never seen before, or things I never ever find here in Spartanburg: Black truffles. The truffles were not from France or Italy ( you would not have found them in this grocery store), but from Oregon. They looked good and since truffles are one of my favorite food, i purchased them to see how they would fair. Truffles bring so much perfume to a dish that little is needed for the dish itself. In fact, the best truffle dish I have eaten were fresh pastas, fresh gnocchis or risotto topped with savings of truffles and parmesan.

Today’s menu for my husband: Black Truffle Risotto.

Generally Risotto do not contain cream. Risotto gets creamier by cooking so slowly, but I wanted to have really a creamy risotto so I added cream.

Ingredients for 4-6: 2 black truffles, 1 bag or 12 oz of Arborio rice for risotto, 1 medium-sized sweet onion very thinly sliced, 3 cup of broth, 1 cup of heavy cream, 1/8 tsp of salt, 1/16 tsp of white pepper, Asiago or Parmesan shavings, olive oil.

In a heavy pot, warm up the olive oil and add the diced onions. Cook for 3 minutes at medium-low temperature just to sweat the onions. The onions should become transparent and soft but should not get any coloration. Add the rice and cook for another 2-3 minutes. Season with salt and pepper and stir. Add 1/4 cup of white wine and cook until the wine has been completely absorbed. Add 1/2 cup of broth and cook until the broth has been absorbed. Keep stirring in between so that the rice will not burn and will not get any coloration either. Add 1/2 cup of heavy cream and cook until completely absorbed. Repeat adding broth and heavy cream by 1/2 cup at a time and by alternating broth and heavy cream. The rice should be cooked through, yet a bit crunchy still. add more salt if you deem necessary. With a medium-sized grater, grate on the truffle and stir it in the rice. Shave the other truffle very very thinly. Shave the Asiago cheese very thinly as well. Serve the risotto on the plate, add a few truffle shavings and top it off with Asiago. Et Voila!!!

Bon Appetit and Happy Cooking!!!

Black Truffle Butternut Squash Veloute

I hate rain… and this constant rain really spoils my day. The reason I have enjoyed living in the South is because it is always sunny here, and it is warm 75% of the year. Rain makes me sad, “morose” and melancholic. All I want to do on rainy days is stay in my PJ’s and spend the day doing nothing but watching TV, reading a great book and of course eat!!! With this weather, the munchies start;-) not good right..

Well tonight because of this rain and a difficult day, I was craving for something warm, and delicious. A gooey chocolate cake probably would have worked for my mood, but I resisted the temptation and cooked a soup instead: Butternut Veloute with Black Truffle.

Ingredients: 1 large sweet yellow onion, 1 small butternut squash, 1 parsnip, 1 black truffle, 4 cups of light vegetable or chicken broth, salt and pepper, truffle oil and black truffle Butter.

In a large pot, pour 4 tbsp of truffle oil and turn the heat to warm. Add the onion sliced and saute until they become soft and golden. Add the truffle that you would have chopped very thinly. Stir well, and cook for 5 minutes. Finally add the butternut squash and the parsnip and saute them with the onion. Once the butternut squash and the parsnip are getting roasted and golden, add the broth. Stir well, and bring to boil. After the broth has come to boil, lower the temperature, cover the pot ( not all the way),  and cook for 30 minutes or until the vegetables are becoming soft. Remove from the stove and with a hand blender grind the soup. Season with salt and pepper if needed. Pour the soup in individual cups of glasses, and add a teaspoon of black truffle butter for garnish and added truffle flavoring. Et voila!

Bon Appetit and Happy Cooking!!!

NB: you may add 1/2 cup of heavy cream to make the soup even more creamier.

Black Truffle…..Whipped Potatoes and Filet Mignon

Well yes… potato again. Are you surprised? It is starting to get a bit challenging to find recipes for my husband without falling in the repetition and the boredom. I knew what i was going to have for dinner last night: flash saute tuna, but was still thinking about what I was going to fix the rest of my family when I walked into the fresh market. Well, this was short-lived.. As I passed by the dairy section, I noticed a truffle butter and I thought that maybe it would be the base of their dinner: Truffle whipped potato and beef tenderloin topped with truffle butter. Yum!!!

In a large saucepan, place 2 red potatoes per person and cover with water. Add 1/4 tsp of salt and bring to boil. Cook the potatoes until they are soft. Drain the water, and mash the potatoes. Add 4 oz of mascarpone, 1/3 cup of fresh grated parmesan, 2 tbsp of truffle oil and 1 tbsp of truffle butter, 1/16 of black pepper. Mix well until the potatoes are creamy. Add salt if needed. Set aside.

Meanwhile, in a large frying pan, warm up 1 tbsp of truffle oil. When the oil is getting warm, add the steaks. Cook for 3-5 minutes until the steak is turning brown and crisp.  Turn the steaks and cook for another 3-5 minutes. If you like your steak more done, lower the temperature to medium low and cook for a little longer. If you are not sure, use the thermometer and check (Rare meat is 120–125 degrees, medium is 140–150 degrees, and well done is around 160–170 degrees). Remove the steaks from the pan, and let them rest for 5 minutes to allow the juices to settle. Season with sea salt and fresh black pepper.

To serve, spoon the potatoes on the plate, place the steaks aside, and top the steak with a tsp of truffle butter. Et voila! I serve the meat and potatoes with dill haricots verts. Yummy…

Bon Appetit and Happy Cooking!!!