There is an epicurean world market for this product. Woodford's cultivation of truffles has our very own South African chef waiting for their truffles. This is an agricultural recipe for success.
Chefs all across South Africa have been using the Northern hemisphere season of truffles to introduce the novel truffle taste to the local market. Imported Tuber Melanosporum (Black Perigord Truffle), and the less aromatic Tuber Brumale (Summer Truffle) have been sold over the years in very small quantities. This year (2016) for the very first time, local South African Truffles were consumed with indulgence and the chefs were complimentary.
Risotto with prawn, calamari and shaved truffle
Ingredients : (Serves 4)
350g Rice – Carnaroli type
1 Clove of garlic
8 baby calamari tubes, washed
12 Prawn tails
20g White onions
50g Fresh parmesan cheese
2 Tbsp. extra virgin olive oil
30g Prawn bisque
1 litre Fish stock
Method : In a saucepan (20 cm X 20 cm), brown off 20g of butter with the onions and garlic for about 2 minutes. Add the rice and warm up for about 1 minute, gradually adding the fish stock. In a different saucepan, brown off the calamari and the bisque. Then add to the rice .
After approx. 8 minutes, add the sautéed prawn and continue the cooking for a further 7 minutes, constantly adding the fish stock. When cooking is complete, switch off the flame, add the remaining butter and parmesan and serve. To finish add shaved truffle .