This is a luxurious butter for those wonderful times when you can get fresh truffles. I use white truffle here but you can also use black. The intensity of your truffle butter will depend on the truffle season. This is a humble amount, but if you were to make more the proportion of truffle to butter would be less. For example, if you had 200 g (7 oz) of truffles, then you would probably need about 7 kg (2 lb 4 oz) of butter. Keep any butter you don’t use immediately in the freezer to preserve its strength.
You can keep your truffle (or truffles) buried in rice, then use the rice with its lingering perfume to make a risotto with butter and parmesan.
Clean the truffle (or truffles) well with a stiff brush, making sure to get rid of any attached soil. Shave or slice very finely then chop up. Mix into the butter with the olive oil, a little salt if your butter is unsalted and a few grinds of black pepper. Keep in a closed jar in the fridge to use soon, or pat into a log and wrap in baking paper, then plastic wrap and freeze. Cut slices as needed.
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