My husband gifted me a small jar of Dean & DeLuca white truffle sea salt for Christmas. It is EXTREMELY pungent, maybe even overbearingly so. I sprinkled maybe 5 grains on my softly scrambled eggs one morning and could not finish my eggs - it was just too strong.
I love black truffles and have had them shaved over risotto and in pasta. Is there a better way to use the salt that will mellow it out? If you have some, how do you use it? I thought risotto might be a good dish to try it in but I'm worried I'll go to the trouble to make a nice risotto and the salt will overwhelm it.