Making A “Black Truffle Risotto”!
During the pandemic, many of us cooked at home more – and that’s when I discovered the team at “Truffle Shuffle!”
Doing The “Truffle Shuffle” – Risotto Style!
I found out about their great “zoom” cooking classes when my son Jeff featured Truffle Shuffle on his TV show “California Live.” I immediately went to their website and signed up!
Once you sign up for a class, the “Truffle Shuffle” team send you all of the ingredients prior to the day of the event. Everything arrived nicely packed and labelled and ready to go!
Then, you dial in to the “Zoom” class at the posted time, where “Shuffle Truffle Chefs are waiting to make some food with you!
Chefs Jason McKinney and Tyler Vorce run the class, which is very interactive: they are funny and engaging, the instructions are easy to follow, you get a lot of fun insights into cooking from the Chefs, and the class moves along briskly.
It’s also fun to see many of the other participants in the class as well!
You begin with the prep of all ingredients, like dicing onions – and it’s a great example of the insight you get from the Chefs. You do the same by grating the parmesan and dicing up the Truffles…
Next up, we were given instruction on sweating the onions in olive oil before adding the risotto, which was packed with dried truffles:
While cooking, Design Director Sarah McKenney pops in to discuss what kind of wine works best with the dish – and as you can see, there is a place on the right of the screen for all of us to ask questions and interact with each other as well:
As we add more broth to the Risotto, we continue to get great insight into why it’s important to slowly add the liquid – the impact it has on the creaminess of the rice, and how it helps brings all flavors together…
By the way, this video doesn’t capture just how incredibly rich and flavorful this smells right now…all of the ingredients are well labelled and the Chefs take you step-by-step through the process – next, it’s time to add the cream:
As each ingredient is added, the dish becomes a multi-layered combination of flavor – the richness of the dish wafting in the air as the Chefs give lots of great insight into the dish:
All of the class participants focused on finishing the dish, and then it was time to plate the dish and show it off!
Bravo the the “Truffle Shuffle” Chefs for this entertainingly delicious class. They were fun, informative, offered everyone a chance to ask questions throughout, and left us with a toast to an incredible dish!
The classes continue now, and you can find more information here:
https://www.truffleshufflesf.com
I had some other wild cooking adventures during the pandemic, thanks to amazing Chefs like Christina Tosi, who helped me out of an embarrassing “corn order” disaster – I accidentally ordered over-sized cans:
Yes, they weren’t 10.6 ox cans…they were mega-sized 106 oz ones! But thanks to Chef Tosi, we found a delicious way to use that corn:
Milk Bar Chef Tosi has an incredible “Corn Cookie” recipe – and I made it!
Here’s the recipe:
I have also received some incredible food to make at home from my kids – like this “Donkey Place Cheesesteak” Sandwich:
Yes, it was as big as my head, and tasty too!
Click here to see how it all came together:
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John, thanks for the great cooking class tip. And, your wife is a riot! Donkey’s Place is legendary here in South Jersey. Who on earth sent you the recipe?
My son sent me the actual making for it from Goldbelly – it was fun to try and replicate at home! Thanks for the comment! I still vote for you!
I totally appreciate the votes. This thing goes on and on! First 20 out of 75, then 15 out of 75, etc. I am afraid everyone is going to have voting fatigue by the time we hit the finish line.
This looks like great fun, John. I love this idea. The dish looks really good too. I’ve only ever eaten truffles twice.
While I love Truffles, their “essence” works best as a delicate flavor and with the expense not really worth many of the ways Chefs load them up on dishes!
Yes, I’ve had them in omelettes and with plain pasta.
Yes Robbie, eggs and pasta seem the best use for their delicate flavor but some Chefs shave them on anything to raise the price and it “devalues” them to me! Thanks for the comment!
the black truffle risotto sounds extremely delicious!
I have eaten a similar risotto in a London restaurant. However, the ridiculous price of truffles in specialist shops makes it unlikely I would ever buy any to use when cooking at home.
Best wishes, Pete.
Pete, while the flavor is nice, not for the price! Thanks for the comment!