Black Truffle Risotto Recipes

RISOTTO WITH BLACK TRUFFLES

Steps:

• Gently clean the truffle with a soft brush, then a day or two beforehand put it in a bowl with the dry rice and cover tightly for the rice to take on the perfume.
• Carefully sweat the finely chopped onion in oil and butter for 5 minutes until transparent.
• Stir in the rice and stir until the grains are glistening.
• Now add the glass of Noilly Prat (or Vermouth) and stir until the rice has absorbed the liquid.
• Now add a generous ladle of hot stock, and stir with a wooden spoon until it too has been absorbed.
• Add a second ladle and stir again gently until absorbed.
• Repeat until the stock has been used and the rice is creamy but not dry (about 20 minutes).
• Remove from the heat, stir in the butter and season with salt and pepper. Pile into individual deep plates and top with Parmesan and truffle slivers.

BLACK TRUFFLE RISOTTO

Steps:

• Method Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl. Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil. Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining. Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute. 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.