White Truffles/ by Pamela Hinckley, TDR CEO
Fresh white truffles and Barolo, a sensory sensation.
I was the lucky recipient of an extremely aromatic nodule of white truffle that Tom had flown in for a special dinner. His favorite source for these gastronomic gems is Urbani Truffles Online.
I rushed home to get the stock boiling so I could make risotto as I had been taught by a restaurateur in Parma. His technique is to finish with a bechamel chock full of Parmigiano Reggiano which results in a warm, decadent bed onto which you shave the truffle.
When the truffle shaving hit the heat, the earthy, sexy, humus-y scents are out of this world. My adorable wine merchant husband showed up with a bottle of Mascarello Barolo that was a pitch perfect accompaniment. The experience reminded me that the glorious, symbiotic, regional cuisine pairings exist for a reason.
RSS Subscribe
October 29th, 2010 at 11:33 am
Pamela, feel free to send any leftovers my way! That risotto sounds
like Heaven!!!