Fresh Truffle Risotto Recipe
Starter for 4 People or Main course for 2.
- 20g Fresh White or Black Truffle
- 2 litre of fresh chicken or vegetable stock
- 180g Arborio rice
- 2 shallots finely chopped
- 1 tbsp Extra Virgin Olive Oil
- 250ml dry white wine
- 75g butter, diced (or truffle butter)
- 100g finely grated Parmesan
- Salt & Pepper to taste
Bring the stock to 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 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, toasted 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 approximately 15 minutes from adding the 1st cup of wine. The rice should be al dente and not too runny.
Turn off heat and add the diced butter and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. (creamy with no cream is the exact 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 up the risotto. Shave the remaining fresh truffles over the individual portions at the table.