225g Carnaroli rice (Risotto rice)
70g Shallot, finely diced, sweat in butter until soft, no colour
70g Butter
650g Chicken stock
150g Truffle bouillon
1g Fresh ground white pepper
10g Salt
20g Diced truffle, black
100g Cep Velouté
2g White truffle oil
Truffle Risotto recipe method
- Sweat shallots in butter for 10 mins until soft – no colour
- When completely soft transfer to a larger non-stick pan
- Add rice and stir for 1 min
- Add third of chicken stock and stir
- When stock falls below surface of rice add a third more, and repeat the process
- Finally, add truffle bouillon. There must always be enough liquid to ensure even cooking, it must never boil rapidly or be allowed to sit. It should gently tick over (light simmer)
- When nearing the end of cooking (10 – 12mins) allow all stock and bouillon to be absorbed into the rice
- Once cooked, spread onto a tray to stop cooking.
CHEFS NOTE
- Keep rice at simmering point whilst cooking
- The rice should be slightly undercooked
- Once cooled, reserve in a suitable container, label, date and sign.
FOR SERVICE
- Mix in diced black truffle and if a little dry more bouillon can be added
- Seasoning with salt, pepper and truffle oil
- Check consistency and seasoning
Original recipe from a 2 Michelin star kitchen