My little black truffle: You knew I had to come back to it. It’s like a little black dress—it just keeps giving time and time again. I can’t receive a black truffle for Christmas from my good friend Ian Adams and only give KB readers one simple but insanely delicious recipe for baked eggs with black truffles, now can I?
Nope, the black truffle brings a flavorful punch to other foods besides eggs. Because of its fragrant, pungent aroma and delicate nature, it’s best used raw or mixed into a cooked dish at the last second. It didn’t take me long to decide what dish I wanted to use the truffle for next—the Italian classic, mushroom risotto.