1 tablespoon butter
1 tablespoon olive oil
1 tablespoon shallots, chopped
1 teaspoon garlic, chopped
1 1/2 cups arborio rice
1 bunch fresh thyme, tied in a bundle
1/4 cup white wine
4 cups chicken stock
2/3 cup white truffle butter
3 tablespoons butter
1/4 cup coarsely chopped chervil
Gulf Shrimp Fondue, recipe follows
3 grams white truffles, shaved
2 tablespoons olive oil, plus 2 tablespoons olive oil
3 cups shrimp heads
2 ounces lemongrass
1/2 teaspoon fennel seeds
2 tablespoons shallots, plus 1 shallot, minced
4 cups chopped tomato, plus 4 tablespoons peeled, seeded, large dice tomatoes
4 tablespoons dry vermouth
1/4 cup sherry
Pinch of cayenne
2 sprigs lemon thyme
Water to cover
2/3 pound tail-on gulf shrimp, peeled, deveined and cut in half
3 tablespoons butter
1/2 clove of garlic, crushed
2 tablespoons fines herbs (chervil, parsley, tarragon and chives)
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