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truffler1635 at my-deja.com truffler1635 at my-deja.com
Mon Dec 18 08:39:37 EST 2000

From: The Mushroom Book, by Thomas Laessoe, Anna Del Conte and Gary


3 Cups/1.2 Liters light meat stock
2 shallots or 1 small onion
4 Tbsp/60 g unsalted butter
2.5 Cups/300 g Italian rice, preferably Carnaroli
1 White truffle, about 2 oz/50 g
1/3 cup/40 g freshly grated parmesan

	Bring the stock to a gentle simmer. Meanwhile, chop the shallots or
onion fine and put them in a heavy pan with half the butter. Saute until
soft and translucent.
	Add the rice to the shallots and stir until it is well coated with
butter. Saute, stirring constantly with a wooden spoon, until the outside
of the grains become translucent and the rice begins to stick to the
bottom of the pan.
	Pour over about 1 cup/200 ml of stock. Let the rice absorb the
liquid and then add another ladleful of stock. Continue to add stock
gradually, in small quantities, so that the rice always cooks in liquid.
Stir frequently. The heat should be moderate to keep the rice at a lively
simmer. If you run out of stock before the rice is cooked, add boiling
	While the rice is cooking, brush the truffle free of any surface
grit and dirt. When the rice is cooked - Carnaroli rice takes about 18
minutes from when you add the stock - remove the pan from the heat. Add
the remaining butter cut into small pieces and the grated Parmesan. Put
the lid firmly on the pan. Leave for 1 minute, until the butter and the
Parmesan have melted, and then stir the risotto vigourously.
	Transfer the risotto to a heated dish and bring to the table with
the cleaned truffle. Cut the truffle into thin slices directly onto the
rice. If you don’t have a truffle slicer, use any other vegetable slicer
or peeler.

Comment by poster:
Recipe also works well with Oregon White and/or Oregon Black truffles,
although the illustrations in the book show Italian White truffles.

Daniel B. Wheeler

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