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.
A great risotto should have a slight bite to it, be luxurious, creamy, and gently fall outwards on the plate but not collapse. Adding the stock gradually allows more stirring for the starches to be released from the rice, creating the lovely creamy consistency you are looking for.
|Servings:||2 Main Course|
|Prep Time:||15 Mins|
|Cook Time:||25 Mins|
|Total Time:||40 Mins|
- 20g Fresh Black Truffle
- 1 Ltr (Approx.) Fresh Chicken or Vegetable Stock
- 180g Arborio Rice
- 2 Shallots Finely Chopped
- 1 Clove Garlic
- 1 tbsp Extra Virgin Olive Oil
- 250 ml Dry White Wine
- 75 g Butter, Diced
- 100 g Finely Grated Parmesan
- Salt & Pepper
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Bring the stock to the boil in a saucepan then keep on a low simmer. Using a heavy-based, flat-bottomed pan, sweat the shallots and garlic in the olive oil with a pinch of salt over moderate heat until soft and translucent. Add the rice to the pan and heat through until all grains are hot, lightly toasted without colour and become sticky.
Turn up the heat and add the wine to the rice and stir until almost completely reduced, then add 1 third of the hot stock, again stirring until absorbed. Lower the heat to moderate.
Keep stirring in small quantities of stock and allowing it to be almost totally absorbed until the rice is just cooked, this will take approximately 15 minutes from adding the wine. You may not need all of the stock to achieve this. The rice should be al dente but not chalky and you should be able to drag a spoon through the pan and the risotto gently flow back.
Turn off the heat, add the diced butter and parmesan, pepper, salt (if needed) and quickly beat into the risotto until you get a creamy consistency. 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 the risotto into gently warmed bowls and shave fresh truffle liberally over the top to serve.
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