Alexandre Dumas said one day that truffles "Can, on certain occasions, make women more tender and men more lovable."
Let's discover it with the meal our friend from Cook Appeal blog created for us with La Tartufata!
Ingredients:- 1/4 pound of wild boar prosciutto thick cut- 1 slice cut into small pieces for risotto prep
- ¼ of chopped red onion, or onion of your choice
- 1 teaspoon full of Italian seasonings
- 1 teaspoon full of garlic, or 2 crushed garlic cloves
- ¼ cup of dried mixed mushrooms- crumble larger mushrooms with hands (amazing how easy it was), or 1 Portobello mushroom, remove stem, and clean out gills (1 small equals ¼ cup)
- 4 tablespoons of olive oil
- 1 ½ cup of arborio rice (risotto- gets creamy consistency as it cooks)
- 4 cups of stock or broth, preferably veggie stock
- 1 small jar of la tartufata, or white truffle oil (lasts in refrigerator, good for drizzle only)
- 1 teaspoon for each serving of risotto as garnish, and for making spread for mini’s
- 1 scallion per 2 bowls of risotto for garnish (optional)
- 1 package (sheet) crescent dough- this will be enough for eight mini sandwiches, or substitute with small size baguette, cut into 2 inch horizontal pieces, and slice in half
- 2 teaspoons of prepared mustard, or mayo- your preference, I just used the truffle spread alone.
- 1/3 cup of Italian cheese blend- ¼ for risotto, and the rest sprinkled on mini sandwiches
1. Mix together mayo with a teaspoon of la tartufata (optional), I simply used it directly on bread
2. Bake crescents until golden brown, cool, slice in half; set both aside
3. In a 5 quart pot over medium heat add olive oil. Just before smoking point add wild boar (ham), onions and cook until translucent; add Italian seasonings, garlic, and stir well; quickly add risotto and stir, letting it brown a bit (an old south American rice trick I learned in Texas). Then add veggie stock until it just covers the rice an inch over.
4. When risotto begins to boil add mushrooms. Stirring the risotto on a medium heat, uncovered (this is where it is a labor of love) until it begins to thicken, you will need to add stock. Only add stock if rice begins to show, and you know it is not ready yet. Stirring also helps release the starch to create the creamy texture that so many love about this dish. As this is cooking the mushrooms are also soaking up the broth and will become tender to the bite.
5. This process should only take from the moment risotto began to boil, about 20 minutes or so. Move off of heat, add ¼ cup cheese; stir in well and let sit. Any moisture you do not see at the bottom will soak into risotto.
6. While that is waiting add some wild boar (ham) pieces to the sliced bread of choice, spread la tartufata or mixture, and sprinkle with light cheese.
7. Heat up Panini maker, or griddle pan and cook till cheese melts.
8. Top off the risotto with a dab of la tartufata and scallions.
9. While risotto is hot, stir in and enjoy the orgasmic aroma of the white truffles, and serve with two mini wild boar Panini’s.
10. Add a side of spinach or a salad to complete a healthy recommended meal.
Enjoy :) !
Text and photographs © Cook Appeal blog