Fresh Summer Truffles are Now in Season


Butternut squash, cinnamon Creme Friaché, Parm clusters with
Truffle infused honey adapted from @mhaque95



22 cup Arborio Rice
1/2 cup Parmesan Cheese
1 Tablespoon Sabatino Tartufi Truffle Zest® seasoning
1 Butternut Squash (half for purée and half to sweat)
1 large Onion
1/4 lb Butter
1/2 cup Garlic
1 quart Chicken Stock
3 cups Flour
8 eggs Eggs
3 cups Breadcrumbs
Creme Fraiche
1 Tablespoon Sabatino Tartufi Truffle Honey
5 Sage leaves


Roast 1/2 of butternut squash for 10-15 mins in 375F oven until it’s tender. Purée squash once it’s cooked with a cup of water and reserve a cup of butternut squash purée to plate with at the end. Cut the other half of the butternut squash into small dice.

Sweat and season, set aside and reserve for the end.Sweat onions and garlic with butter. Toast rice lightly. Add 1/3 of stock and cook for 15 minutes mixing regularly. Add another 1/3 of stock and also add puréed roasted butternut squash, cook for another 15 minutes. Add the final 1/3 amount of stock and cook until Arborio is al dente. Next, season with Sabatino Tartufi Truffle Zest, salt and pepper and fold Parmesan cheese. Cool down rice on a sheet tray, spread thinly to cool faster.

Set up a tray with seasoned flour, another with egg wash, and a last one with bread crumbs. Once rice is cooled, use a scoop to form a 2oz ball and roll in seasoned flour, then egg wash and lastly roll in bread crumbs. Fry until golden brown — around 3-4 mins at 350F oil.

To Make Creme Fraiche mixture, mix Creme Fraiche, salt, and Sabatino Tartufi Truffle Honey and set aside.

To make Parmesan crisps, Grate Parmesan Cheese, put into small balls on Silpat and bake until golden brown (around 4-5min at 350F) * KEEP AN EYE ON THEM, THEY COOK QUICK.

Fry sage at 350F oil for 15 seconds, just until they crisp up, season with sea salt . Once it’s cooked you’re ready to plate and enjoy! 

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