ââBy "black truffle" I'm referring to the "fungi" kind, not the chocolate kind. There it was, sitting on the shelf calling my name. Having only ever experienced truffles in the form of truffle oil, I couldn't resist buying the black truffle in a jar. I brought it home and put it away to be used after the wedding. Speaking of wedding, it was incredible in every way, a perfect day and truly beautiful, here's a few pictures.
With the wedding over by almost two weeks, it was time to get inspired by my "black truffle" in a jar. Pinterest never fails, a quick search on black truffle pasta produced all kinds of "delicious" results. In the end it was a toss up between a pasta or a risotto. It was a tough choice but the ingredients in the risotto won out. Thanks to Epicurious for pinning Gabriel Rucker's (Sept. 2007) Bon Appetit recipe for Risotto with Leeks, Shitake Mushrooms, and Truffles.
The recipe involves few steps and will take some time if you choose to make everything at the same time. The good news is you can break up the steps and make some of it ahead of time. If you do that, you'll be left with preparing the risotto which will take you around a half hour and is so worth it. I love making risotto. I love the process of pouring the broth over the Arborio Rice and watching it absorb knowing the final product it will produce. It's such a beautiful dish and this one will not disappoint.
When you shop last minute you have to be prepared to improvise. Shitake mushrooms could not be found so I opted for Cremini mushrooms. I also opted to sautÃ© the mushrooms (to save some time) instead of roasting them in the oven. They turned out beautifully. I had wondered whether the amount of onion called for in the recipe might be overkill but the result was delicious, so no need to reduce the amount of onion.
I had a little help with some of the chopping (thanks Jess & David). From start to finish it probably took me a little over an hour to make the dish and serve the risotto. Not bad, and worth the effort. The flavour was incredible!
Is Risotto enough on it's own? Yes it is. It's rich, filling and bursting with flavour. Give it a try. A vegetarian meal once in a while is always a good idea anyway.
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.