Truffles
(Frances Lincoln, 2006)
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www.amazon.co.uk/Truffles-Elisabeth-Luard/dp/0711224935/ref=sr_1_1?ie=UTF8&s=books&qid=1241862312&sr=1-1
“...a mouth-watering selection of recipes... Stunning photographs.” Vogue
“This is a simple but sophisticated book.” Country Living
“Essential reading for sophisticated gourmets.” Food & Travel
Luard's sheer enthusiasm for her subject and her lyrical writing capture the appeal and mythology behind the truffle, and is likely to inspire truffle virgins to hunt one down themselves, if only in a
restaurant...
SAMPLE RECIPE:
Riso alla Piemontese
Baked rice with truffle
A venerable risotto in which the grains are not subjected to the usual preliminary turning in hot oil or butter, but are plainly cooked in chicken stock and finished in the oven. I have adapted the recipe from a cookbook published in the 1880's by Giovanni Vialardi, chef to Vittorio Emanuele, Italy's first monarch.
500g (1lb) risotto rice (Arborio, Roma or Carnaroli)
About 1 litre (1 1/2 pints) chicken stock
Salt and freshly ground black pepper
To finish
1 fresh white truffle (30-50g / 1-2oz), cleaned
50g (2oz) unsalted butter
50g (2oz) freshly grated parmesan
Serves 4-6
Preheat the oven to 180C/350F/Gas Mark 4
Meanwhile, wash, drain and measure the volume of rice. Measure out twice the volume of stock to rice. Bring the measured stock to the boil in a large pot, stir in the rice, return to the boil and gransfer to an ovenproof casserole. Cover and bake for 30-40 minutes, till the broth has all been absorbed and the rice is tender.
Stir half the butter and half the parmesan into the rice. Remove half the rice and reserve, top the remaining rice with a layer of finely grated truffle, replace the reserved rice, dot with small scraps of the remaining butter and the rest of the parmesan and bake for another 10 minutes or so, till a light crust has formed.
For more recipes and stories order Truffles:
www.amazon.co.uk/Truffles-Elisabeth-Luard/dp/0711224935/ref=sr_1_1?ie=UTF8&s=books&qid=1241862312&sr=1-1