White Truffle And Chervil Risotto With Gulf Shrimp Fondue

Recipe Ingredients

1 tablespoon	15ml	Butter
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped shallots
1 teaspoon	5ml	Chopped garlic
1 1/2 cups	240g / 8.5oz	Arborio rice
1		Fresh thyme - tied in a bundle
1/4 cup	59ml	White wine
4 cups	948ml	Chicken stock
2/3 cup	131g / 4.6oz	White truffle butter
3 tablespoons	45ml	Butter
1/4 cup	36g / 1.3oz	Coarsely-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.

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

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