White Truffle And Chervil Risotto With Gulf Shrimp Fondue

By á-174942

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon chopped shallots
• 1 teaspoon chopped garlic
• 1 1/2 cups arborio rice
• 1 bunch fresh thyme tied in a bundle
• 1/4 cup white wine
• 4 cups chicken stock
• 2/3 cup white truffle butter
• 3 tablespoons butter
• 1/4 cup coarsely-chopped chervil
• Gulf Shrimp Fondue (see recipe)
• 3 grams white truffles shaved

Details

Servings 1

Preparation

Step 1

Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil.

Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil.

Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.

This recipe yields ?? servings.