Vegetables: Truffles (assortment) by Recipe Cottage

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	Truffles (assortment)

		Risotto with White Truffles TAGLIOLINI WITH BUTTER AND WHITE TRUFFLES Cook fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock. Drain, reserving the stock for another use, and toss the pasta with a bit of butter. Place the pasta on separate serving plates and grate a bit of the white truffle over each. You will not need cheese or parsley--none of the usual garnishes. Let the truffle speak for itself. RISOTTO WITH WHITE TRUFFLES Prepare a batch of basic risotto (recipe below) and place on individual serving dishes. Shave the white truffle over the top. Use a truffle shaver or a potato peeler. Basic Risotto 7 cups chicken stock 3 tbsp olive oil 2 cups arborio rice salt and pepper to taste In a small saucepan bring the stock to a gentle simmer. Heat a 4-quart heavy-bottomed pot and add the oil. Add the arborio and toast the rice a few minutes but do not burn. Ladle in 1.5 cups of the simmering stock initially, stirring the rice costantly. Cook the rice over medium-low heat. When the liquid has almost been absorbed by the rice, add another 1/2 cup of the hot stock. Continue stirring and adding the remaining stock 1/2 cup at a time as the stock is absorbed. This should take about 30 minutes to cook and the arborio should be tender but firm to the tooth when done. Add salt and pepper to taste. Christine casmith@interlog.com