Recipe of the Week: Pancetta Risotto with Truffle Oil

A truffle is the fruiting body of a type of fungus that is usually found in close association with tree roots.  Some truffles are highly prized as food and have been labeled the "diamonds of the kitchen"

In the Pacific Northwest, several species of truffle are harvested both recreationally and commercially, most notably the Oregon Black Truffle, Oregon Spring White Truffle and the Oregon Winter White Truffle.

Because of their high price and pungent aroma, truffles are used sparingly. White truffles are generally served raw and shaved over steaming buttered pastas, salads or fried eggs.  Black truffles may be sliced thin and inserted into meats, under the skin of fowls, in foie gras preparations or in stuffing dishes.

Truffle oil is used as a lower cost and convenient substitute for truffles, providing flavor.  However, most truffle oils don't contain any truffles.  The vast majority is olive oil which is artificially flavored.

I recently came across a vegan zoodle dish that called for truffle oil and I was surprised to find it at my local gourmet grocery store at the price of $11.99 for 3 oz.  The flavor was exquisite and it enhanced the dish greatly.

It gets a mixed review from some notable chefs.  Martha Stewart expressed her dislike by stating "I think truffle oil is one of the few ingredients that doesn't belong in anyone's kitchen".  Anthony Bourdain said, "Let it be stated here, unto forever and eternity, truffle oil is not food."  While Gordon Ramsey referred to truffle oil as a "chef's dream".

I guess you need to be the judge.  I enjoyed the flavor and see myself using it again in other dishes.  Here is an example.

Enjoy!
Stacy

Pancetta Risotto with Truffle Oil

Ingredients:

5 cups vegetable stock

1 tablespoon olive oil

3 ounces pancetta, chopped

1/2 cup minced shallots

1 1/2 cups aborio rice

1 teaspoon fresh rosemary, chopped

2 garlic cloves, minced

1/2 cup white wine

salt and pepper

1 teaspoon white truffle oil

Directions:

Bring stock to a simmer in a saucepan.  Keep warm over low heat.

Heat a dutch oven over medium heat.  Add olive oil; swirl to coat.  Add pancetta; saute 6 minutes or until crisp.  Using a slotted spoon, remove pancetta from pan; drain on a paper towel.

Add shallots to dutch oven; cook 2 minutes, but do not brown, stirring frequently.  Stir in rice, rosemary and garlic; cook for 1 minute, stirring constantly.

Add wine and cook for 2 minutes or until liquid is absorbed, stirring frequently. Add in 1 cup of stock; cook for 4 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining stock 3/4 cup at a time, stirring nearly constantly until each portion of stock is absorbed before adding the next.  Cooking time should be about 30 minutes.

Once all stock is absorbed and the rice is cooked through, season with salt and pepper.  Remove pan from heat.

To serve: divide into 4 shallow bowls and top with pancetta and a drizzle of truffle oil.