What to do with truffle cheese

This is mostly for M and R, with whom we left the other piece of the cheese that some crazy person from California sent us that was so deliciously powerful we couldn’t possibly eat it all before it went bad, though we REALLY wanted to. Not being able to bear the thought of letting it go to waste, we hacked off a good part and sent it to a good home.

This is my suggestion as a delicious thing to do with it. Subtle, quick, yummy and not too overpowering (which is the only real problem with white truffles).

orzo, about a half to three-quarters cup (for two people), dry
olive oil
salt
butter, about 1/2 T
toasted sesame oil, 2-3 drops
onion powder
parsley
salt
pepper
white truffle parmesean cheese
dash of half-and-half, cream, or milk

Cook orzo as directed in water spiked with olive oil and salt. Drain. While still hot, stir in butter, oil, spices, and shaved-off (use a veggie peeler) pieces of cheese. Be sparing with the cheese–what tastes good in a single bite is overpowering by the end. Add the dairy, salt, and pepper to taste.

The cheese and the sesame oil are sort of earthy and sneak up on you. I thought about adding sliced mushrooms or a vegetable, but that just seemed like too much.

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