Black Truffle Risotto
From Wolfgang Puck
1 cup, plus 2 Tbsp. extra virgin olive oil
1 medium yellow onion, finely diced
1 pound risotto
2 cup white wine
6 cups freshly made or store-bought chicken stock
1/2 cup truffle butter (see below)
1/2 cup freshly grated Parmesan Reggiano
Freshly ground black pepper
2 ounces black truffles
- In a flat-bottom saucepan, heat 1/2 cup of the olive oil.
- Add the onion and sweat until translucent. Add the risotto and make sure it is thoroughly coated with the mixture while stirring constantly.
- Add the white wine and reduce until dry.
- Add half of the chicken stock to cover the risotto, and stir constantly until the stock is gone. Repeat with the remaining stock until you have used up all of the liquid and the rice is tender but still chewy, about 20 minutes.
- Add 1/2 cup of truffle butter and 1/2 cup of grated Parmesan.
1 Tbsp. chopped black truffle
4 sticks unsalted butter
In the bowl of a food processor fitted with the metal blade, mix the butter and truffles for about 1 to 2 minutes.
Spicy Tuna Tartare In A Sesame Miso Cone
From Wolfgang Puck
For the tuna tartare
1/2 pound ahi tuna, small dice
1/2 cup minced green onions
1 teaspoon minced fresh ginger
1 teaspoon wasabi paste
1/2 teaspoon sesame oil
1/4 cup soy sauce
Lime juice or yuzu
For the miso cones
1/4 cup sesame seeds
1/2 cup granulated sugar
1 stick (4 ounces) unsalted butter
1/3 cup light corn syrup
1/2 cup unsifted unbleached flour
- In a bowl, combine the tuna, green onions, ginger, wasabi, sesame oil, soy sauce and lime juice, and mix until well blended.
- Taste and adjust seasoning with lime juice or soy sauce. Set bowl over ice.
- Next, prepare the miso cones: in a mixing bowl, combine all of the ingredients, mixing until butter is combined.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper and scoop miso cone batter by one small level spoonful onto lined baking sheet, spacing them apart because they will spread during baking. Bake for about 4 minutes, or until golden brown. Keep an eye on them; they burn quickly.
- Remove from oven and roll into cone shapes, being careful not to burn your fingers.
- Place a generous spoonful of tuna mix into each cone.
- Repeat process until you have enough to arrange on a serving platter. Serve immediately.
Makes 24 pieces.