Cooking with White Truffles | Recipes from Chef Gianfranco Loreti of Ristorante Ciao

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Gianfranco Loreti, chef and owner of Ristorante Ciao, which has been serving authentic Italian cuisine to Neapolitans and visitors since 1987, imports precious, earthy and rare white truffles from his native Italy during the winter, the season for the elusive tubers. He shared with us the recipes for dishes he makes in the restaurant.

White Truffle Risotto - Ristorante Ciao - recipe for risotto with white truffle by chef Gianfranco Loreti

Risotto Al Tartufo Bianco

  • 1 cup arborio rice  (serves 2)
  • 3 cups chicken stock
  • 1 stick unsalted butter
  • 1 tablespoon chopped onions
  • 1/2 cup white wine
  • 1/2 cup chopped poricini mushrooms
  • 1/2 cup grated Parmesan cheese

Method:

In a pot, bring chicken stock to a boil.

   In a sauté pan, cook onions in butter until soft and glassy, not browned. Add uncooked rice and add 1 ladle of chicken stock at a time to rice. Stir with a wooden spoon until stock is absorbed.  Continue adding stock until rice is soft, tender.  Add chopped porcini mushrooms and Parmesan cheese. Stir to distribute mushrooms and cheese evenly throughout the rice.

   Plate and top with shaved fresh white truffles. 

 

Crostini Al Tartufo Bianco

  • Ciabatta bread, sliced thin and lightly toasted.

Spread toasts with white truffle butter and then top with thinly sliced fresh white truffles.

 

Check page 2 for Loreti’s recipe for Sacchettini Al Tartufo Bianco.

Sacchettini Al Tartufo Bianco

Money-bag shaped pasta filled with ricotta and chopped pear, served with Alfredo Sauce and shaved fresh white truffles.

  • 12 sacchettini   (serves 2)
  • 1 cup heavy cream
  • 1 whole (do not chop) sage leaf
  • Dash of nutmeg
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons white truffle butter

Method:

Cook pasta according to package directions. In a sauté pan, combine heavy cream, nutmeg, sage, grated Parmesan and white truffle butter over low heat, stirring until Alfredo sauce is warm. Do not boil. 

   Remove sage leaf from sauce. Add cooked Sacchettini to sauce and continue stirring until sauce thickens. Divide Sacchettini and sauce between two plates and just before serving top with shaved fresh white truffles. (Do not add truffles to sauté pan while cooking the sauce as they will lose their flavor if cooked.)

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