Recipes
A Truffle Risotto Treated Gently
Carnaroli or Arborio rice, a restrained stock, Parmesan and truffle added off the heat: the quantities and method in one place.
La Truffe française · Serves 4 · 40 minutes · 30 to 40 g truffle
Ingredients
- 320 g Carnaroli or Arborio rice
- 1 litre lightly salted chicken or vegetable stock, kept hot
- 1 shallot, finely chopped
- 100 ml dry white wine, optional
- 50 g freshly grated Parmesan
- 50 g unsalted butter
- 30 to 40 g Tuber melanosporum
Method
- Soften the shallot in 20 g butter without colouring. Add the rice and stir for two minutes until translucent at the edges.
- Add the white wine if using, then add the hot stock one ladle at a time, stirring regularly for 17 to 19 minutes.
- When the rice is al dente and still flowing, remove the pan from the heat. Fold in the Parmesan and remaining butter.
- Rest for one minute, then grate the truffle over the plates. Reserve a few slices for the top.