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1
Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent.
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2
Add arborio rice and stir to coat with the butter.
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3
Add thyme bundle and white wine and allow liquid to boil.
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4
Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point.
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5
Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil.
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6
Serve with Gulf Shrimp Fondue.
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7
Garnish with shaved white truffles.
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8
In a saucepan, heat 2 tablespoons olive oil over high heat until smoking.
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9
Add shrimp heads and saute until the turn bright red.
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10
Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic.
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11
Add sherry and reduce until pan is almost dry.
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12
Add vermouth and reduce until the pan is almost dry.
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13
Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes.
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14
Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve.
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15
Return to stove and reduce until consistency is thicker and set aside.
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16
Strain with a fine mesh sieve and reserve.
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17
In a saucepan, heat 2 tablespoons olive oil until warm.
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18
Add 1 minced shallot and garlic.
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19
When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated.
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20
Reserve.
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21
In a saucepan, heat butter until melted.
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22
Add shrimp and cook on one side only, until bright red.
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23
Remove shrimp from pan and keep warm.
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24
Add shrimp stock, stirring with a spoon to deglaze the pan.
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25
Add reserved tomato fondue and reduce heat to low.
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26
Cook until thickened.
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27
At the last minute, add butter to sauce and swirl to incorporate.
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28
Finish by adding the shrimp back to the pan, along with fines herbs.
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29
Serve alongside or on top of cooked risotto.
