We needed to start using the truffle, so I told Craig I wanted to sort of recreate a dish a chef made for me a long time ago when Craig took me out for a special dinner. The chef used some lovely pink shrimp that were either very, very gently poached or sous vide'd and horror of horrors now, the dreaded truffle oil.
I decided to make a risotto. Made a court bouillon, poached a bunch of shrimp, as well as some squid in it. We'll use some of the shrimp and the squid in a couple of days to make marinated seafood salad (plus some mussels frozen in their steaming liquid I found in the freezer looking for something else a couple of days ago) for a small plates meal. Anyway, used leeks and garlic for the vege in the risotto, plus the court bouillon for the liquid. I did drop some of the shrimp shells in the stainless colander and dropped it down into the court bouillon to simmer for a little more flavor while I peeled the shrimp and sweated the vege for the risotto. I also discovered some very well wrapped homemade truffle butter on my freezer diving expedition that I had made the last time we had a truffle and had a tiny piece left. It was in perfect condition, not a bit of freezer burn and tasted wonderful, so about 3 or 4 Tblsp of that went in the risotto to finish. Plated risotto, lined up the shrimp, shaved the truffle and drizzled with a bit of olive oil.
Told Craig only thing I would change is that I would also make some homemade truffle oil next time to drizzle instead of just plain.
Looking online, this place fits the bill of "not fancy, but not Mom and Pop or fast-food". 3 Brothers Corner Tavern. I guess I should order a burger with bacon?
