Last Friday I gave the first cooking-class of the year , and the very first one as “Venise en Provence ” the Cookery School I’m going to open next springtime on the top of the hill in Goult .
As my house isn’t ready yet I went to the one my students rented for their holidays :the Bastide at the “Mas de Rosemarie” (here the kitchen) a very beatiful hamlet near Joucas and Gordes.
My clients , a lovely young couple of Americans asked me a lesson about truffles : January is a good month for this so I proposed a menu with truffles from the beginning to the end . They have three children so we cooked for five and even if the youngest boy did not appreciated so much the taste of truffles he loved the dessert , a truffled chocolate jelly .
The menu was :
Risotto with truffles
Tenderloin cooked in claryfied butter with Truffles on the top
Radicchio di Treviso Salad (here you can know everything about this vegetable)
Roasted Potatoes
White chocolate Jelly with Truffles
So…. the Risotto and some photos of the market of truffles in Menerbes .
Risotto with Truffles
Ingredients for 4 servings as a main dish , as a starter you can make half the dose
400 gr of Carnaroli Rice
2 liters of vegetable broth
40 gr of black truffle
50 ml of Prosecco or a good white wine
30 gr of good quality fresh butter
1 tbsp of extra-virgin olive oil
1 tbsp of grated Parmigiano Reggiano
2 grains of freshly grounded pepper : a white Sarawak for example or a Kappad ( some peppers have an “animal” smell , here we prefer something more herby and fresh just to give a spicy note without overwhelming the truffle)
Making the broth is very simple : pour 2 liters of water in a stock pot, add 2 coffee spoons of sea salt, 1 leek, a rib of celery without the green leaves, a carrot ,a parsnip ( that gives a very good taste) . You can add other vegetables ,herbs or spices though this is just a basic broth with a light taste that you can use for so many things .Let simmer gently for about 45 minutes and that’s all . Done! To make risotto keep your broth warm .
Now : pour the oil in a pan ( I recommend something heavy ,the best is copper or a very good quality non-stick one ) and when it’s warm throw the rice and stir gently till the grains become translucent ,then add the Prosecco ,mix and begin to add the broth . This is important : add one laddle at a time and stir ,when the broth is absorbed add another one . Cooking the rice will take about 18 minutes so after 15 mn it’s better to taste it . In the meantime you’ll have grated half of the truffles and cut very finely the rest . When your rice is almost cooked ( I mean it should be “al dente” ) add the grated truffled and mix well.Now you are ready to give the final touch : this is very important . Follow me : you’ll have the butter, the Parmigiano, and the pepper ready at your side, your risotto is “al dente", good ! If you like it creamy and not dry add one ladle of broth , it should be a little bit more liquid than the way you like it. Stir. Turn off the fire. Now add the butter, the pepper and the Parmigiano ,mix well : this is the way to get that ‘creamyness’ people like in Risotto. Cover and wait 2 minutes before serving with the rest of sliced truffles on top . Bon Appetit ! Hey...wait a minute : and the chocolate jelly ? Coming soon !
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As my house isn’t ready yet I went to the one my students rented for their holidays :the Bastide at the “Mas de Rosemarie” (here the kitchen) a very beatiful hamlet near Joucas and Gordes.
My clients , a lovely young couple of Americans asked me a lesson about truffles : January is a good month for this so I proposed a menu with truffles from the beginning to the end . They have three children so we cooked for five and even if the youngest boy did not appreciated so much the taste of truffles he loved the dessert , a truffled chocolate jelly .
The menu was :
Risotto with truffles
Tenderloin cooked in claryfied butter with Truffles on the top
Radicchio di Treviso Salad (here you can know everything about this vegetable)
Roasted Potatoes
White chocolate Jelly with Truffles
So…. the Risotto and some photos of the market of truffles in Menerbes .
Risotto with Truffles
Ingredients for 4 servings as a main dish , as a starter you can make half the dose
400 gr of Carnaroli Rice
2 liters of vegetable broth
40 gr of black truffle
50 ml of Prosecco or a good white wine
30 gr of good quality fresh butter
1 tbsp of extra-virgin olive oil
1 tbsp of grated Parmigiano Reggiano
2 grains of freshly grounded pepper : a white Sarawak for example or a Kappad ( some peppers have an “animal” smell , here we prefer something more herby and fresh just to give a spicy note without overwhelming the truffle)
Making the broth is very simple : pour 2 liters of water in a stock pot, add 2 coffee spoons of sea salt, 1 leek, a rib of celery without the green leaves, a carrot ,a parsnip ( that gives a very good taste) . You can add other vegetables ,herbs or spices though this is just a basic broth with a light taste that you can use for so many things .Let simmer gently for about 45 minutes and that’s all . Done! To make risotto keep your broth warm .
Now : pour the oil in a pan ( I recommend something heavy ,the best is copper or a very good quality non-stick one ) and when it’s warm throw the rice and stir gently till the grains become translucent ,then add the Prosecco ,mix and begin to add the broth . This is important : add one laddle at a time and stir ,when the broth is absorbed add another one . Cooking the rice will take about 18 minutes so after 15 mn it’s better to taste it . In the meantime you’ll have grated half of the truffles and cut very finely the rest . When your rice is almost cooked ( I mean it should be “al dente” ) add the grated truffled and mix well.Now you are ready to give the final touch : this is very important . Follow me : you’ll have the butter, the Parmigiano, and the pepper ready at your side, your risotto is “al dente", good ! If you like it creamy and not dry add one ladle of broth , it should be a little bit more liquid than the way you like it. Stir. Turn off the fire. Now add the butter, the pepper and the Parmigiano ,mix well : this is the way to get that ‘creamyness’ people like in Risotto. Cover and wait 2 minutes before serving with the rest of sliced truffles on top . Bon Appetit ! Hey...wait a minute : and the chocolate jelly ? Coming soon !
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