Truffle risotto

Method

1. Using a heavy bottomed saucepan, sauté the chopped shallots in 70 g of butter until softened but not coloured.
2. Add the rice, coat well and cook for a further 2-3 minutes.
3. Add a ladleful of the hot boiling stock and stir.
4. As the stock is absorbed, add more as required. Continue this way until the rice is cooked but still 'al dente' in the middle (about 16 minutes).
5. Remove from the heat, stir in the remaining butter and grated Parmesan and set aside to rest for 2 minutes before serving.
6. Top with thinly sliced truffle and serve.

Chef's tip

For a stronger flavour, cut the truffle into slivers and allow them to rest in the fridge, covered in oil, for around 15 minutes. Add the oil to the cooked risotto, prepare the portions and arrange the truffle slivers on top of the dishes.

Serving suggestion

Serve with a meat-based main-course or with vegetable side-dishes.

Wine selection

Pinot grigio, Chardonnay, Barolo or Cabernet.

Family tip

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Dish history

Truffles have always been used in Italian culinary tradition to perfume and enrich meat dishes, pasta or even fish-recipes. In fact, the Italian countryside is rich in this much loved fungus, that can be found almost all year-long. Although very expensive, just a few grams of this delicacy are enough to ennoble a plate, so that in the end the final price of a dish containing it is similar to a Pasta one with fresh, quality prawns.