Cooking Index - Cooking Recipes & IdeasWhite Truffle And Chervil Risotto With Gulf Shrimp Fondue Recipe - Cooking Index

White Truffle And Chervil Risotto With Gulf Shrimp Fondue

Type: Side dish
Courses: Rice

Recipe Ingredients

1 tablespoon 15mlButter
1 tablespoon 15mlOlive oil
1 tablespoon 15mlChopped shallots
1 teaspoon 5mlChopped garlic
1 1/2 cups 240g / 8.5ozArborio rice
1   Fresh thyme - tied in a bundle
1/4 cup 59mlWhite wine
4 cups 948mlChicken stock
2/3 cup 131g / 4.6ozWhite truffle butter
3 tablespoons 45mlButter
1/4 cup 36g / 1.3ozCoarsely-chopped chervil
  Gulf Shrimp Fondue - (see recipe)
3   White truffles - shaved

Recipe Instructions

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.

This recipe yields ?? servings.

MELTING POT with DiSpirito - (Show # MP-1B27) - from the TV FOOD NETWORK


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