“Throughout this recipe, I suggest using mushroom stock, but really any stock (or even water) will do.”
- Add 1 tablespoon oil to large sauté pan over medium-high heat.
- Once hot, add mushrooms, butter, salt, and pepper. Cook until mushrooms are caramelized.
- Add stock and sauté until most of the liquid has been cooked out of pan.
- Place mushrooms in food processor. Pulse until pea-sized. With processor on, drizzle in remaining oil. Season to taste.
- Grind rice in blender until grains are lightly broken, about ½ original length.
- Add butter to medium saucepan and heat over medium-high heat. Once butter is hot, add rice and toast until aromatic and nutty.
- Pour in half the stock, stirring with wooden spoon. Add half the salt and pepper.
- As liquid cooks out, continue to taste rice, adding more liquid and seasoning in stages, until rice is tender and creamy. Note: porridge will resemble risotto.
- Fold in prepared Mushroom Duxelle and seasoning to taste.
Duck Egg Sauce
Whisk together all ingredients in small saucepot. Place over low heat, stirring constantly, until sauce thickens.
Heat butter in medium sauté pan. Once hot, add bread, stirring frequently until it starts to crisp. Add salt and continually toss bread, until all is crispy and evenly seasoned. Place on paper towel-lined plate to drain and cool.
- To serve, heat Porridge and season to taste.
- In separate pan, lightly heat Duck Egg Sauce. Spoon Porridge into bowls. Drizzle Duck Egg Sauce generously on top and cover with a spoonful of Rye Croutons. Shower top with as much freshly shaved black truffle as your heart desires and garnish with fresh thyme leaves.