It’s truffle time at Spago in Bachelor Gulch |

It’s truffle time at Spago in Bachelor Gulch

Daily staff report
Vail, CO Colorado
Special to the Daily

BEAVER CREEK, Colorado – Spago is offering gourmands something to eat, drink and be merry about this holiday season. Through the season of the cheer, Wolfgang Puck’s restaurant in The Ritz-Carlton, Bachelor Gulch will serve the coveted Alba madonna – a term of endearment for the white truffle, found around northern Italy’s Piedmont region.

“It’s our favorite time of year to celebrate the most sought-after food product known to man,” said Spago Executive Chef Mark Ferguson.

The white truffles will be available for $40 per gram and be shaved over any dish of the guest’s choosing. Chef Ferguson and Chef de Cuisine Steve Maline suggest savoring the delicacy on Spago’s signature pizzas and pastas but emphasize the delectable rarity will enhance every item on the menu.

Should you be fortunate enough to happen upon a white truffle all your own (running about $2,200 per pound this winter), you can savorChef Ferguson’s mouth-watering risotto from home.

Spago by Wolfgang Puck, Executive Chef Mark Ferguson


8 ounce Carnaroli Rice

3 ounce onion, Diced

3 ounce olive Oil

2 ounce garlic, Chopped

3 ounce fennel, Chopped

2 ounce shallots, Chopped

1 cup white wine

3-4 cups stock (chicken or vegetable)

3 Tablespoons butter

1 ounce extra virgin olive oil

3 ounces Parmigiano Reggiano, grated

Sea Salt, to taste

White or black truffles


In a thick-bottomed sauce pan (preferably stainless steel), heat the olive oil and sweat the onion, shallot, fennel and garlic. Add the rice and toast it in the oil until it becomes slightly opaque, without browning. Add salt and wine and work into the rice with a wooden spoon. Reduce until it is almost dry and tastes sweet. Add more salt to taste and enough stock to cover the rice, stirring continuously to prevent sticking. Add more stock as the rice absorbs and sample its consistency. Continue process until the rice is just cooked. Remove from stove and add butter and cheese, right before serving. Shave generous amounts of truffle over the top. Serve immediately.

For details and reservations at Spago, call the restaurant directly at 970-343-1555.

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