Friday, September 19, 2008
To capture the precious qualities of the fresh truffle, partner it with lobster and serve in a silky smooth Italian risotto. Both truffle shavings and truffle oil are added towards the end of cooking to preserve their flavor. Recipe serves 4.
2 ounces (60 g) unsalted butter
1 medium onion, chopped
1 3/4 cups risotto rice, preferably Carnaroli
1 fresh thyme sprig
2/3 cup dry white wine
5 cups simmering chicken stock
1 freshly cooked lobster
3 tablespoons chopped mixed fresh parsley and chervil
3-4 drops truffle oil
2 hard-boiled eggs
1 fresh black or white truffle
Salt and freshly ground black pepper
1. Melt the butter, add the onion and fry until soft. Add the rice and stir well to coat with fat. Add the thyme, then the wine and cook until it has been absorbed. Add the chicken stock a little at a time, stirring. Let each ladle full be absorbed before adding the next.
2. Twist off the lobster tail, cut the underside with scissors and remove the white tail meat. Carefully break open the claws with a small kitchen hammer and remove the flesh. Cut half the meat into big chunks, then roughly chop the remainder.
3. Stir in the chopped lobster meat, half the chopped herbs and the truffle oil. Remove the rice from the heat, cover and leave to stand for 5 minutes.
4. Divide among warmed plates and center the lobster chunks on top. Cut the hard-boiled eggs into wedges and arrange them around the lobster meat. Finally, shave fresh truffle over each portion and sprinkle with the remaining herbs. Serve immediately.
Tip: To make the most of the aromatic truffle scent, keep the tuber in the rice jar for a few days before use.