Truffle Recipes From The Heart Of Tuscany
Chef Fulvio Opalio is the head chef at Dubai’s most loved restaurant, Il Borro Tuscan Bistro. The Pemberley wrote a feature on Dubai’s “Truffleman” last month and so we decided to share recipes using the truffles that Massimo Vidoni sources and Chef Fulvio creates.
Rissotto with White Truffle
320g Carnaroli rice
1 liter vegetable stock
50g Parmigiano Reggiano
Pinch of white pepper
Pinch of salt
Extra virgin olive oil
Toast the rice until very hot and then add the veggie stock to cover the rice.
Add veggie stock ladle by ladle until the rice is perfectly cooked.
Remove from the fire, add butter and mix well, then add parmigiano reggiano and adjust with white pepper and salt if needed.
Plate the risotto and shave generously the white truffle on top. Serve it.
Baby chicken, white parsnip puree
and black truffle
1 pc baby chicken
300g fresh cream
1 pc star anise
3g Fresh thyme
3g dijon mustard
salt and pepper
Debone the baby chicken and marinate it with mustard and honey and keep it aside.
Peel the parsnip and chop roughly. Sautée the parsnip with olive oil and add the fresh cream and cook the parsnip until tender.
Remove from fire and add the star anise and thyme, let cool.
Remove star anise from parsnip and blend it until creamy.
Add white pepper and salt to taste.
Sear the chicken on both sides, and continue cooking in the oven for about 10 minutes.
Place the parsnip puree at the bottom of the plate, and plate the chicken cured by 4.
With the zester, shave the black truffle on the chicken, and serve.