Melt butter and olive oil in a saucepan, add shallots and garlic and cook over medium-low heat until translucent. Add arborio rice and stir to coat with the butter. Add thyme bundle and white wine and allow liquid to boil. Warm chicken stock in a separate pot and add to rice 1 cup at a time, allowing the liquid to be absorbed slowly, until the rice has reached a tender yet toothsome point. Remove the thyme bundle and stir in the truffle butter, regular butter, and the chopped chervil. Serve with Gulf Shrimp Fondue. Garnish with shaved white truffles.
Gulf Shrimp Fondue:
In a saucepan, heat 2 tablespoons olive oil over high heat until smoking. Add shrimp heads and saute until the turn bright red. Add 2 tablespoons shallots, lemongrass, fennel seeds and stir until the mixture smells aromatic. Add sherry and reduce until pan is almost dry. Add vermouth and reduce until the pan is almost dry. Add 4 cups chopped tomato and lemon thyme and lower heat to medium, simmering for 25 minutes. Use a hand held mixer to blend the ingredients and then strain through a fine mesh sieve. Return to stove and reduce until consistency is thicker and set aside. Strain with a fine mesh sieve and reserve. In a saucepan, heat 2 tablespoons olive oil until warm. Add 1 minced shallot and garlic. When translucent, add 4 tablespoons tomatoes and cook over low heat until tomatoes are tender and most of the liquid has evaporated. Reserve. In a saucepan, heat butter until melted. Add shrimp and cook on one side only, until bright red. Remove shrimp from pan and keep warm. Add shrimp stock, stirring with a spoon to deglaze the pan. Add reserved tomato fondue and reduce heat to low. Cook until thickened. At the last minute, add butter to sauce and swirl to incorporate. Finish by adding the shrimp back to the pan, along with fines herbs. Serve alongside or on top of cooked risotto.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5820.67 Kcal (24370 kJ)
Calories from fat	2669.45 Kcal
		% Daily Value*
Total Fat	296.61g	456%
Cholesterol	704.9mg	235%
Sodium	9777.81mg	407%
Potassium	3574.28mg	76%
Total Carbs	540.54g	180%
Sugars	40.14g	161%
Dietary Fiber	18.9g	76%
Protein	198.46g	397%
Vitamin C	94.8mg	158%
Vitamin A	1.1mg	38%
Iron	13.6mg	76%
Calcium	493.4mg	49%

Amount Per 100 g
Calories	164.7 Kcal (690 kJ)
Calories from fat	75.54 Kcal
		% Daily Value*
Total Fat	8.39g	456%
Cholesterol	19.95mg	235%
Sodium	276.68mg	407%
Potassium	101.14mg	76%
Total Carbs	15.3g	180%
Sugars	1.14g	161%
Dietary Fiber	0.53g	76%
Protein	5.62g	397%
Vitamin C	2.7mg	158%
Iron	0.4mg	76%
Calcium	14mg	49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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