Truffle Recipes from Trevini

   Truffle lovers will want to attend the second annual White Truffle Dinner on December 8 at Trevini Ristorante. Owner Gianni Minervini orders the delicacies from New York City, spending roughly $2,400 a pound—and last year’s dinner featured a pound and a half. They’ll be used for a menu that, as of press time, includes dishes such as beef tenderloin carpaccio with truffle burrata, risotto with white truffles and a cheese course with truffle honey. The wine-pairing dinner kicks off the Palm Beach Wine Auction, held January 30 and benefiting the Kravis Center. Tickets for the truffle dinner cost $300. (561-651-4320)

   Can’t attend? Quell your craving with these truffle recipes from Trevini.

Risotto Al Tartufo Bianco

• 8 cups vegetable broth
• 4 tbsp. extra-virgin olive oil
• 2 cups onion, chopped
• 2 tsp. salt plus more to taste
• 2 cups arborio rice
• 1 cup white wine
• 6 tbsp. butter, divided
• ½ cup Grana Padano, freshly grated, plus more for passing
• 1 large white truffle

   Heat vegetable broth in a pot almost to boil. Cover and keep very hot on stove near risotto pan.

   Put olive oil, onions and ½ tsp. salt in saucepan and set over medium heat. Stir well as onions start to heat and soften.

   Pour in rice all at once. Raise heat and stir rice and onions continuously—20 minutes or more—adding broth as needed to avoid being too dry.

   Add ½ tsp. salt and keep stirring. Rice will swell, release starches and turn thick and creamy. Once al dente and creamy, turn off heat.

   Immediately drop butter pieces into saucepan and stir vigorously to amalgamate risotto with butter. Stir in ½ cup of grated cheese.

   Shave tartufo over top and serve immediately.

Tagliolini al Tartufu Bianco

• 1 lb. fresh tagliolini
• 1 tbsp. truffle butter
• 1 egg yolk
• salt and pepper
• 1 large tartufo

Boil pasta until al dente. Clarify truffle butter in a sauce pan, then add pasta; toss for two minutes with egg yolk. Serve in a serving plate and add tartufo shaving.

Costata Di Vitello Tartufata, Salsetta Tartufo E Grappa

• 4 veal chops, butterflied and pounded
• 4 speck slices
• 1 lb. steamed spinach
• 1 lb. porcini
• ½ onion
• 1 large tartufo
• 3 tbsp. truffle butter
• 2 tbsp. grana
• 4 sage leaves
• 2 rosemary
• 2 oz. grappa
• 4 oz. demi glace
• 1 oz. olive oil

   Sautee porcini with olive oil, 1½ truffle butter, onion, rosemary and sage. Add tartufo shaving porcini is almost soft. Cool and set aside.

   In a food processor, blend sauteed porcini, 1½ truffle butter and grana into a paste.

   Place butterflied veal chops, speck slices, spinach and tartufato in sauce pan. Close lid and sear each sides with olive oil at medium heat for 5 minutes. Finish in the oven for 5 more minutes.

   Place sauce pan on stove; discard excess oil. Deglaze with grappa, then add demi glace. Keep on stove for 3 minutes, then place veal chop on serving plate. Top with sauce and shaved tartufo.