White Truffles from Alba, Italy

Truffle of Alba is the rarest and the most expensive of all truffles. It has got its identity and popularity spread across the globe in the palate of food connoisseurs and gastronomical experts. It is a globular shaped fruit of the earth, which has many depressions on the rind to make it irregular. The outer smooth and velvety surface has color varying from pale ochre to dark cream to greenish, the inner flesh or “gleba” is unmistakable and is white or greyish yellow with thin white veins.

 

Scientifically it is known as tuber magnatum pico and is a subterranean fungus that co-exists in a symbiotic relation with the roots of certain particular trees. The roots of lime, poplar, oak and willow are the favorites of this fungus.

Geographically found in Piedmont of Italy it is located in Monferrato, langhe, Roero and partly in the hills of Turin. Apart from it can be also traced in lesser proportion and negotiable quality in the area of Marches, Umbria, Tuscany and Romagne. Truffles’ being one of the rarest treasures needs a real hunt before it delights the fortunate few. The 

“tartufaio” or the “trifolaio” as the truffle hunters are traditionally known must have an identity document of permit before he goes in search of the treasure. The tools require for this operation are also unique which consist of a pair of tough mud proof boots, a stick, a small spade, a jacket with lots of deep pockets and a dog of good breed with extremely sensitive nose and trained to recognize the intense aroma and spot the point. Sometimes female pigs are also used as they are sexually aroused by the truffle’s aroma. 

Truffles are gathered from September to December but by the myth of tartufaio they only get ripe at the third moon after rain starting from September. It is always hunted at the set off of the twilight primarily to avoid revealing the places to the competitors, as the competition is immense.

The specialty of the truffle in the palate is the aroma and the flavor it generate from its own which is very fragile and can casts its spell to the person who is honored to have this wonderful delight. The flavor of the truffle largely depends on the tree depending on which it grows. For example truffle growing near the oak tree will have a penetrating odor compared to the lighter fragrance of those, which grows near a lime tree.

 

Recipe  White Truffle Risotto

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

• 2 1/2 cups (500 g) short grained rice, for example Carnaroli or Arborio
• 1 /2 cup (100 g) unsalted butter
• 1 tablespoon very finely minced onion
• 1/2 cup dry white wine
• 4 cups freshly grated Parmigiano
• 1 quart (1 liter) simmering beef broth
• 6 ounces (150 g) fresh white truffles, brushed clean (see below note)

Preparation:

Sauté the onion in half the butter until it begins to turn golden, then add the wine and cook over a low heat, until the onion is falling apart and the wine has evaporated. Add the rice, mix well, and then begin adding broth, a ladle at a time, stirring gently all the while. When the rice has almost reached the al dente stage, remove the pot from the fire and stir in the remaining butter and the cheese, then slice half the truffles into it using a truffle slicer. Heat the risotto through, transfer it to a serving bowl, and slice the remaining truffles over it.