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Risotto With Black Truffles, Butter And Parmesan

Risotto With Black Truffles, Butter And Parmesan1

Whether you’re yet to try this incredible treat, or are already a convert, here’s a great truffles recipe to try, courtesy of chef Stefano Manfredi.

Ingredients:

2 litres chicken stock

50gr unsalted batter

1 brown onion, very finely chopped

500gr carnaroli rice

100ml dry white wine
100g truffle butter, cut into small cubes (recipe follows)
150gr grated Parmigiano Reggiano
10g fresh black truffle

Method:

Bring the chicken stock to the boil in a saucepan. Melt the unsalted butter in a wide frying pan, then add the onion and fry gently until translucent but not coloured. Add the rice and stir for about a minute until the grains become translucent. Pour in the whine and stir until it has completely evaporated. Add a ladleful or two of boiling stock and simmer and stir until the liquid is almost entirely incorporated. Keep adding the stock a little at a time until the rice is almost cooked. Remove from the heat and stir in the truffle butter, Parmesan and season. Cover and let rest for 3-4 minutes before serving.

Shave the fresh truffle on top at the table

Truffle Butter

250g salted butter
15g fresh black truffle

Method:

Bring a small amount of water to the boil in a pot then turn down to a simmer. Cut the butter into small pieces and place in a bowl that fits neatly over the pot of simmering water. Gently melt the butter. Finely grate or shave the truffle (a Microplane is ideal or a truffle shaver) and add to the butter after removing the bowl from the hot water. Mix well and place in a small container to set in the fridge, covered. As it cools, keep stirring the truffle through the butter so it sets evenly. Use on roast or grilled meats, slow braises as a final flavouring, poached or roast crayfish, tossed through steamed vegetables or on toast with grilled mushrooms.

The Carousel thanks The Star for this recipe.

Written by TheCarousel

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