It's that time of year again when spring comes as a pleasant surprise and all us chefs get excited about all the fresh produce that comes into season. This week we got some fresh spring white truffles into work to play about with, don't be scared away with the thought of it being expensive tho as these were only 52p per gram; a bargain in our eyes. We rattled up a quick risotto recipe thats so basic, a child could make it; that doesn't mean it tastes like it!
.jpg)
500g Carnaroli super fino rice
2 diced shallots
2 clove Garlic
100g Butter
100ml white wine
2 litre nage (Veg stock)
20g french butter
30g parmesan cheese
2g truffle.
In a warm pan, sauté the shallot & garlic in the butter with a pinch of salt. Once soft then add the rice and blast for 1 minute. Add white wine and cook down by half, this will be a fast process. Slowly add stock a ladle at a time moving the contents around the pan every so often. Don't be tempted to throw it all in at once as the rice won't cook evenly. Once all your stock is in the rice, check for seasoning then add the extra butter, some truffle and parmesan then check the seasoning again. Place into desired dish and top with a little more truffle.
You can substitute the white truffle for black or even truffle oil. It comes in a lot of forms but our personal favourite is white.
