Fresh Truffles lend themselves perfectly to simple culinary preparations such as fresh pasta & risotto. If followed correctly this risotto recipe will help you to create the perfect backdrop for your fresh truffles to ensure maximum enjoyment.
(Starter for 4 People or Main course for 2)
- 20g Fresh White or Black Winter Truffle
- Approx. 1 litre of fresh chicken or vegetable stock
- 180g Arborio rice
- 2 shallots finely chopped
- 1 tbsp Extra Virgin Olive Oil
- 250ml dry white wine
- 50g butter, diced (or our lovely truffle butter can be used)
- 50g finely grated Parmesan
- Salt to taste
Using a truffle slicer or fine grater, grate 1/3 of the fresh truffle into a mixing bowl. Grate the cheese into the same bowl, and add 1/2 the diced butter and mix gently.
Bring a saucepan to the boil with stock and keep on a low simmer.
Using a heavy based, flat-bottomed pan, sweat the shallots and garlic in the olive oil over a moderate heat until soft and translucent, season lightly and add the remaining diced butter.
Add the rice to the pan and heat through until all grains are hot and become sticky. Turn up the heat and add the wine to the rice and stir until evaporated. Then add 1 cup of hot stock, again stirring until absorbed. Lower the heat to moderate.
Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. The rice should be al dente and not too runny.
Turn off heat and add the diced butter (or truffle butter), fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. (creamy with no cream is the exact consistency)
Naturally, the rice will keep absorbing liquid so it is important to let it rest for a minute or so before serving. This will allow you to add a touch more hot stock if needed.
Plate up the risotto. Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.