Recipes — truffle

Wild Mushroom Risotto

Ingredients: 6 to 7 cups vegetable stock, as needed Salt and Pepper 2 Tbsp. LG Infused Mushroom and Sage Infused Olive Oil ½ cup finely chopped onion, or 2 shallots, minced ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick 2 garlic cloves, minced 2 chopped sage (optional) 1 ½ cups Riso Margherita Arborio Rice or short grain brown rice ½ cup dry white wine (like a pinot grigio or sauvignon blanc) 1 cup frozen peas, thawed 2 Tbsp. chopped fresh parsley ½ cup nutritional yeast (or parmesan cheese) LG Black...

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Tiara Phaboonheuang
Slow Cooker Polenta with Truffle Oil

Slow Cooker Polenta with Truffle Oil

    Ingredients: 8 cups Milk 1 1/3 cup Cornmeal 3tbsps. Butter 1 cup Freshly grated Parmesan 3 tbsps. Liquid Gold White or Dark Truffle Oil ½ Sea Salt     Directions: Coat the bottom of the slow cooker with a tiny bit of olive oil. Stir milk with cornmeal, butter and salt. Cover and cook on high, whisking well around sides of insert every hour until creamy but loose, about 3 1/2 hours. Keep polenta on warming function until ready to serve. Just before serving, transfer insert to a rack. Stir in Cheese, then scrape polenta onto a serving platter. Drizzle...

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Amy Ingram

Scallops with Polenta Cakes & Piedmont Mushroom Sauce

Ingredients: Scallops, seared Polenta cakes (see below) Mushroom and Truffle Duxelle Wild Mushroom sauce (see below) Polenta 2 cups milk 4 cups stock 1 1/2 cups cornmeal 1/2 cup grated Parmesan 1/4 cup butter Salt & pepper to taste Butter 1 tbsp Medium Liquid Gold Extra Virgin Olive Oil Method: Combine milk and water in a heavy-bottomed pot. Bring to a boil. Reduce heat to medium-low and very slowly whisk in the cornmeal. Stir constantly to ensure polenta doesn’t become clumpy. When the cornmeal is incorporated, add the Parmesan, butter and parsley. Season the polenta with salt and pepper. Remove...

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Tiara Phaboonheuang

Olive Oil Poached Shrimp & Noodles

Ingredients: 12 jumbo shrimp 2 garlic cloves, minced 2 tablespoons minced peeled fresh ginger 1 teaspoon sriracha 1 pound asparagus, tough ends trimmed 1/3 cup plus 5 teaspoons Robust UP Extra Virgin Olive Oil Salt Freshly ground black pepper 8 ounces fresh shiitake mushrooms 8 ounces soba noodles 1/4 cup soy sauce 1 tablespoon local honey 1 1/2 teaspoons Dijon mustard 2 green onions, whites and greens thinly sliced 2 tablespoons sesame seeds, toasted White or Black Truffle Oil for finishing (optional) Rub the shrimp with half of the garlic and ginger, and the sriracha. Cover and let the shrimp...

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