White Truffle and Chervil Risotto
A classic risotto recipe with the addition of chervil, an aromatic herb with an elusive anise flavor. It pairs rather nicely with earthy taste of truffles.
1 tablespoon butter
1 tablespoon extra virgin olive
1 tablespoon shallots, peeled, trimmed, and chopped
1 teaspoon minced garlic
1 1/2 cups Arborio rice
1 bunch fresh thyme, tied with a string into a bundle
1/4 cup white wine
4 cups chicken
2/3 cup of white truffle
3 tablespoons butter
1/4 cup coarsely chopped chervil
1-2 ounces white
Use a medium saucepan to melt the butter and olive oil. Add the shallots and the minced garlic and cook over medium-low heat until the shallots are translucent.
Add the rice and stir to coat with the butter. Add the thyme bundle and the white wine. Allow the liquid to boil.
Warm the chicken broth in a separate pot and add it to the rice just one cup at a time. After each addition of broth, stir the rice and allow the rice to absorb the liquid.
Remove the thyme bundle and stir in the truffle butter, the regular butter, and the chervil. Garnish liberally with shaved white truffles.