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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

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