Now that is a photo of a truffle of a different color. From my vantage point inside The Berry Man Produce, I get to see some of the exotic products that come in to the Santa Barbara restaurant kitchens. Cory, head sales manager, called me over to show me the treasures. These monster white truffles were very aromatic and a great heft, weighing in at over 5000 grams. Cost? Over $2400! These beauties are destined for the kitchen of the El Encanto Hotel and I am told for an article appearing in the NY Times. My General's Model Swiss Army Knife is dwarfed by the largest of the truffles.
I recall a story related by Chef Albert Roux of Le Gavroche fame. Chef Albert cooked for Mdm. Rothschild as a private chef early in his career. He mentioned that there were over twenty servants for a household of one. Truffles were served, braised in champagne, as a side dish. One of the best ways to enjoy truffles is in a properly made risotto. It's even better when the truffle has been stored in the rice. Storing the truffle in the rice absorbed the condensation from the surface and keeps it from spoiling faster and as a bonus the rice is perfumed with the truffle essence. If you do not have a giant, $2400 truffle, the risotto is pretty good on its own.