White Truffle And Chervil Risotto With A Fondue Of Gulf Shrimp Food

SAUTEED HEADS-ON GULF SHRIMP WITH ANDOUILLE SAUSAGE AND TASSO HAM SERVED OVER CREAMY STONE-MILLED GRITS

Steps:

• Saute the shrimp in olive oil briefly until they start to color. Add the andouille sausage and tasso. Deglaze the pan with white wine. Let wine reduce until almost completely evaporated. Reduce the heat and slowly whisk in the butter until all incorporated. It is important at this stage not to let the sauce boil or the butter will break out of the sauce. It should also be noted that this sauce can not be reheated or kept warm for very long, therefore, it should be made right before serving. Finish with freshly chopped chives.
• Divide the warm Grits evenly between 2 warm plates. Divide the shrimp evenly over the Grits. Spoon over the sauce, making sure that each plate gets the sausage and ham. Serve immediately.
• Bring milk, butter, and salt to boil. Add grits. Reduce heat to low and cook 25 minutes, stirring constantly. Remove from heat and keep warm.

"POOR MAN LOBSTER" AND SHRIMP RISOTTO WITH TRUFFLE ESSENCE

Steps:

• To make the tomato sauce: In a large soup pot, heat the oil over high heat until smoking. Add the lightly floor cubed monkfish and cook for about 2 minutes, stirring frequently. Remove the fish and set aside. Add the onion, carrot and celery cook for another 5 minutes. Add the garlic, tomato and tomato paste cook for another 5 minutes. Deglaze the pan with brandy then white wine. Reduce by half and add 1cup of water (or chicken broth). Add thyme and bay leave, season with salt and pepper. Bring to a boil and reduce heat. Simmer for 15 minutes. Add the cream brings back to a boil; simmer for another 5 minutes. Check the seasoning. Set aside.
• To make the risotto: In a medium saucepan, melt the butter. Add the onion and cook for 2 minutes. Add the rice and cook for 1 minutes stirring frequently. Add a cup of the liquid, cook and stir until all the liquid has been absorbed. Repeat the procedure until you have used all the liquid. Add the diced shrimp and the monkfish. Add some of the tomato sauce and cook for another 5 minutes (add more sauce as needed) the risotto should be creamy but not to liquid. Serve immediately in soup bowls and garnish with one of the whole shrimp, your favorite herb, and drizzle with the truffle oil.

GRILLED GULF SHRIMP

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

RISOTTO, WITH WHITE TRUFFLES

Steps:

• Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
• Add the wine, stir, and bring to boil. Turn down heat.
• Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
• Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
• Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.

RISOTTO WITH WHITE TRUFFLES

Steps:

• Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
• Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
• Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
• Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.

CHEESY TRUFFLE RISOTTO YOUR WAY

Steps:

• First, make the stock. Tip the stock into a large pan with any parmesan rinds, the parsley stalks, reserved onion skins and trimmings and the peppercorns. Bring to the boil, then reduce the heat to a simmer and bubble gently for 10 mins. Keep warm over a low heat.
• Melt the butter and olive oil in a large, shallow saucepan over a medium heat and cook the onion for 5-6 mins until soft. Add the rice and cook for 2-3 mins more, stirring to coat the grains in the oil.
• Splash in the wine and cook until it has evaporated. Start adding the warm stock, a ladleful at a time, stirring it into the rice after each addition - only add another ladleful once the previous addition of stock has been completely absorbed. You may not need all the stock, but keep adding it until the rice is cooked through with a very slight bite, about 15-20 mins. Remove the pan from the heat and stir in the most of the grated parmesan, the truffle paste, mascarpone and seasoning. Leave to rest for 3-4 mins.
• Divide the risotto between warm bowls. Grate over the mushrooms and hazelnut using a small, fine grater, then scatter with the parsley leaves. Drizzle with the truffle oil or extra virgin olive oil, then season with sea salt flakes and black pepper before serving.