Starters

Besides the traditional risotto recipe, you can also make an easy, simple, ultra fast and delicious recipe with our black truffle risotto

• In a saucepan, heat a little oil and quickly colour the black truffle risotto.
• Add stock as it goes, stirring occasionally, until the rice is cooked.
• At the end of cooking, add a little truffle butter, parmesan cheese and adjust the seasoning.  Serve immediately.

Food and wine pairing: Truffle Risotto goes beautifully with white wines from the Rhone Valley such as Côtes du Rhône, Crozes-Hermitage, Hermitage, Saint Joseph and Saint Peray, as well as red wines as Valpolicella from the Veneto, or a Pomerol (Bordeaux).

If you would like to treat somebody special with this gourmet recipe, you can try our gourmet gift set of risotto, prosecco, tartufata and truffle butter.

For 2 persons (as an starter):

• 1 sachet of 170gr of black truffle risotto.
• Vegetable or Chicken Broth
• truffle butter
• Parmesan
• Salt, pepper
• oil

• Cook the beetroot and let it cool down. Cut into small cubes (brunoise), season and drizzle with olive oil.  Set aside.
• Cut the scallops into carpaccio (cut each scallop into 4 strips). Place on a plate and marinate with truffle juice, set aside in a cool place, covered with cling film.
• Prepare the root celery mousse: peel the celeriac, cut it into pieces and cook it in boiling salted and peppered water until tender (about 20 minutes). Add the fresh cream and blend (quantity according to the desired consistency).  Adjust the seasoning.  Little tip: you can cook the celeriac in milk with a pinch of coarse salt and white pepper.  When mixing, you can add a little of the cooking milk, according to the desired smoothness, without using fresh cream.
• make a sauce: mix the olive oil, the truffle juice from the carpaccio marinade, and season. Warm slightly and add the finely chopped basil or other herbs if desired (chives, etc.). Set aside.
• To serve, place a spoonful of celeriac mousse on a plate using a square cutting shape. Lay scallop slices on top and alternate with fresh black truffle slices to make a checkerboard pattern.  Season with fleur de sel.
• Arrange small spoonfuls of diced beetroot and small dots of summer black truffle cream around the checkerboard (alternating).
• Mix the sauce well with the marinade and drizzle over the preparation.

Small variation: this dish can also be declined into a warm-cold dish by gently heating the sauce, and serve it warm at the last minute topped over the preparation.  You can also use the truffle balsamic vinegar reduction as decoration around the checkerboard, as a simpler but also delicious version.

Food and wine pairing: Scallops with truffles go wonderfully with dry white wine rather evolved like a nice Montrachet, a Charlemagne, a Château-Grillet, a Condrieu or a white Châteauneuf-du-Pape.

For 4 people

• 16 Scallops
• fresh black truffle
• 1 large cooked red beetroot
• Basil
• 20 cl olive oil
• 50 cl truffle juice
• black summer truffle cream
• Salt, white pepper
• Fleur de sel

For the celery root mousse:

• 1 celery root
• 4 tablespoons of fresh cream
• Salt, pepper

• Peel the Jerusalem artichokes and place them in a bowl of lemon water (to avoid oxidation).
• Cut the Jerusalem artichokes into thin, regular slices and steam them for 5 min.
• Cool and dry them. Place them on a plate.
• Season with salt, hazelnut oil, fleur de sel and pepper.
• Cut thin slices of fresh black truffle with a truffle razor and place them over the Jerusalem artichoke carpaccio.

Variation : You can also make a carpaccio of scallops, Jerusalem artichokes and black truffle.  To do this, use 8 scallops, which you will cut into thin strips to make carpaccio. Place them on a plate, interspersing them with the slices of Jerusalem artichoke and truffle slices.  Season with a drizzle of olive oil, coarse salt and freshly ground pepper.

For 4 people:

• 5 fairly regular Jerusalem artichokes (topinambours)
• 50 g of fresh black truffle, or 1 small jar of black truffle carpaccio.
• 1/2 lemon
• Fleur de sel
• 1 tsp hazelnut oil
• Extra virgin olive oil
• freshly ground black pepper

For the velouté:

• Peel, drain and cut the squash into pieces.
• Mince the leek and onion.
• Pour some oil into a casserole and sweat the onion and leek. Add the butter and the squash, stir.
• Add the chicken stock and cook over medium heat (+- 1 hour). Check the cooking of the pumpkin.
• Season with salt, pepper, grated nutmeg, and a little sugar, and blend with a thermomix or hand blender.
• Add the cream, mix and keep warm.
• Just before serving, add a tablespoon of truffled whipped cream to each serving plate

Truffle Chantilly:

• Finely chop the fresh black truffle and mix it with the mascarpone.
• In another bowl, whip the fresh cream (very cold), and once the desired consistency is obtained, gently mix the two creams. Set aside in a cool place.

Variation:

• You can use Tartufata Sauce or black truffle cream, in the mascarpone mixture for the truffle whipped cream.
• If you choose not to garnish with truffle whipped cream, you can add some black truffle cream to the velouté, leave to infuse for a few minutes before serving, and decorate with strips of fresh truffle or truffle carpaccio. Alternatively, you can also use truffle juice in the preparation of the velouté, at the end of cooking, to add a truffle note to the preparation.

Food and wine pairing: Saint-Véran, Meursault, white Sancerre, Arbois, Aloxe-Corton, Chassagne-Montrachet…

For 4 people

• 500 gr of Pumpkin
• 25 gr of butter
• 1 onion
• 1 leek
• 1/3 litre of cream
• 1 and ½ litre of chicken stock
• extra virgin olive oil
• nutmeg
• sugar
• salt, pepper

For the Chantilly:

• 50 grams of Melanosporum truffle
• 40gr mascarpone
• 100gr whipping cream (crème fleurette or whipping cream with 40% fat)

• Display the beef carpaccio on the plates.
• Vinaigrette: Mix the lemon juice with a little olive oil and the truffle oil, and with a brush, spread it on the carpaccio.
• Season with salt and pepper
• Add the parmesan flakes and with a truffle razor cut the fresh black truffle in fine shaves over the carpaccio.

Variations:

• in place of truffle oil, you can use a drizzle of reduction of balsamic vinegar with truffle.
• As an alternative, to prepare the vinaigrette: add a little melanosporum truffle juice to the mixture of olive oil and white truffle oil, as well as a little mustard.
• You can also marinate the carpaccio a little in advance: Once the thin slices have been placed on the plate, you can brush them with a brush of a mixture of half extra virgin olive oil and a little truffle juice. Film it and let it rest in the fridge for at least an hour, so that it can soak up the flavour of the truffle oil.    Add parmesan shavings and grate fresh truffle on top.

Depending on the season, you can use fresh summer truffles(Aestivum), fresh autumn truffles (Uncinatum), fresh winter truffles (Melanosporum), or Piedmont White Truffle (Magnatum Pico).

Little tips from the famous chefs:

• If you use Melanosporum truffle, you can brush a little hazelnut oil on the plate before placing the carpaccio.
• If you make this preparation with the Alba White truffle, you can rub the plate with a little garlic, before laying out the slices of carpaccio.
• If you use the black summer truffle, you can use a little black truffle oil.

For 4 people:

• 250gr beef carpaccio (freshly cut by your butcher)
• 60gr of black truffle
• 30 grams of young parmesan cheese
• extra-virgin olive oil
• white truffle olive oil
• lemon juice
• pepper, salt

• Crumble the cheese and pour truffle honey.
• Add roasted walnuts or pine nuts and finish with finely sliced white truffle shavings finely cut with a truffle razor.

Food and wine pairing : Red wines such a Cahors, Madiran, Pomerol, Saint-Emilion, Barbaresco, Barbera, Ventoux ; Or Champagne.  Concerning white wines, you can try a Crozes-Hermitage, a wine from Savoy, or a Côtes du Jura.

• Castelmagno or tomme cheese (or hard goat cheese) 60 gr. per person
• 80 gr of truffle honey
• 10 gr of white truffle
• 30 gr lightly roasted and crushed pine nuts or walnuts