White Truffle and Chervil Risotto with a Fondue of Gulf Shrimp

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
• 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)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag