Source:
3 Course Truffle Menu – Class by Chef Robin Kort at Swallowtail culinary adventures
Ingredients
- 1 (25 gram) fresh white or black truffle or a good white truffle oil
- 2 quarts vegetable stock
- 1 + 1/3 c good quality Arborio rice (Italian rice) cooked
- 3 large eggs
- 5 Tbs fresh squeezed lemon juice (about 3 juicy lemons)
- 2 Tbs finely diced chives or parsley stems
- salt and white pepper to taste
- crostini
- extra virgin olive oil
- cracked salt
- Optional: Add a poached egg if you wish
Preparation Steps
- Cook rice.
- Meanwhile, on the stove, bring broth to a boil, then simmer, add cooked rice.
- Whisk eggs and, when well mixed, add the lemon juice and continue to whisk.
- Very slowly, whisk in 1 cup of hot broth to eggs.
- Reduce heat to medium on the stove. Add egg mixture to broth whisking constantly till thickened. Use wooden spoon to test thickness of soup. Continue stirring to avoid burning.
- Turn off the stove.
- Add salt/pepper to taste.
- Pour soup into 4 bowls. Shave fresh truffles over top of the soup and the heat from the soup will release truffle aroma. If using truffle oil, drizzle with only a few drops.
- Add the chives/parsley stem.
- Serve crostini on a side plate along with the soup.
- Eat immediately!
