White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp

Recipe courtesy Rocco DiSpirito
TOTAL TIME: 2 hr
Prep: 30 min
Inactive Prep: --
Cook: 1 hr 30 min
YIELD:
LEVEL: --

ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon shallots, chopped
  • 1 teaspoon garlic, chopped
  • 1 1/2 cups arborio rice
  • 1 bunch fresh thyme, tied in a bundle
  • 1/4 cup white wine
  • 4 cups chicken stock
  • 2/3 cup white truffle butter
  • 3 tablespoons butter
  • 1/4 cup coarsely chopped chervil
  • Gulf Shrimp Fondue, recipe follows
  • 3 grams white truffles, shaved
GULF SHRIMP FONDUE:
  • 2 tablespoons olive oil, plus 2 tablespoons olive oil
  • 3 cups shrimp heads
  • 2 ounces lemongrass
  • 1/2 teaspoon fennel seeds
  • 2 tablespoons shallots, plus 1 shallot, minced
  • 4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes
  • 4 tablespoons dry vermouth
  • 1/4 cup sherry
  • Pinch of cayenne
  • 2 sprigs lemon thyme
  • Water to cover
  • 2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half
  • 3 tablespoons butter
  • 1/2 clove of garlic, crushed
  • 2 tablespoons fines herbs (chervil, parsley, tarragon and chives)
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Directions

Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.
In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

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