All told, my little 14 gram tartufo bianco d'Alba gave a lot of bang for the buck. It provided me a day's worth of delicious meals. A truffle-scented omelet for breakfast. For lunch, a bowl of fresh tagliatelle with butter, taleggio, and a scandalous shower of shaved truffle. And this heady quartet for dinner.
All truffle. All day.
Life is good.
Playing with Fire and Water 
So tell me again why the kids made you hesitate in buying the truffle in the first place?
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I’m going to use that agar noodle rice idea one day… that’s very cool.
Also, congratulations. What a great experience… like sex for the first time. Every chef deserves a moment of indulgence such as this one. It represents the epitomy of chefness. A pivotal landmark monumental (and other exciting words) experience for sure.
I’m glad you documented it.
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By the way, where are you getting the yacón, and where did you get the service spoon used for the risotto?
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Wattacetti-
The only thing that made me hesitate to buy the truffle was the price…250$/oz.
I found the yacon at Union Square greenmarket. I had no idea what they were when I bought them, my Peruvian friend identified them for me. I’ve saved some of the tubers to plant in the spring.
The spoon is from Crate & Barrel.
Chad-
I’m no white truffle virgin (though I’ll never forget my first time). I’ve bought and worked with them before, but they belonged to other people–this one was mine. All mine.
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Hello. My name is Mike I’m currently a culinary arts student. I am working on a menu for one of my classes with the topic of Molecular Gastronomy. I would like to recreate this risotto dish; Not the same one but like it. If you could help me with a recipe maybe I would be very appreciative. Thanks!
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