Recipe for Black Truffle Risotto Provence’s Black Diamond
Gary and Jane Langton · Main Course · Provencal Recipes · Taste · VegetarianTruffle Risotto Recipe a January treat
The atmosphere in Uzes market last Sunday morning was wonderful, further heightened by the intense smell of fresh truffles. It was cold and overcast but, in Place aux Herbes, it was packed with people tasting truffle dishes, buying truffles and drinking vin chaud. I couldn’t resist – I bought two lovely fragrant black truffles, one to take up to the mountains when we go skiing and the other to experiment with in my kitchen at Mas d’Augustine.
Truffle Risotto
Creamy and rich Risotto with crème fraiche, mushrooms and parmesan and delightfully garnished with decadent truffles. If you haven't tried truffles before then this is the dish for you.
Ingredients
- 1 small black truffle
- 1 large shallot finely chopped
- 125 ml crème fraîche
- 500 ml chicken stock
- 200 g Arborio rice
- 150 ml dry white wine
- 100 g White mushrooms finely chopped
- 2 mushrooms sliced
- 2 tbsp Parmesan cheese grated
- olive oil
- 1 tbsp butter
- Ground Pepper
- sea salt
- 2 mushrooms sliced
- 2 tbsp Parmesan cheese grated
- olive oil
- 1 tbsp butter
- Ground Pepper
- sea salt
Instructions
- Gently sweat the chopped shallot in a pan with the butter until translucent, but not coloured.
- Add the rice and cook for a few moments until coated with butter and shiny.
- Add the dry white wine and cook until fully absorbed.
- Meanwhile heat the chicken stock in a pan and, when the wine is completely absorbed into the rice, start adding the hot chicken stock a little at a time and reduce the heat to a low simmer.
- Continue adding the stock, stirring occasionally, until all the stock has been absorbed.
- The finished risotto should be rich and creamy, but the grains of rice should still have a slight bite.
- While the risotto is cooking, sauté the 100g of chopped white mushrooms in butter until soft and cooked through.
- Add salt and pepper to taste.
- Remove from the heat and set aside.
- When slightly cooled add the crème fraiche.
- Sauté the sliced mushrooms until slightly crispy and set aside as your garnish.
- To finish the risotto stir in the crème fraiche and mushroom mixture, the grated parmesan and add salt and pepper to taste.
- Add 1 tbls of finely grated truffle to the risotto and mix in gently, then taste and add more if you prefer a stronger flavour.
- Using a sharp knife (or truffle knife if you have one) cut thin wafers of truffle for decoration.
Notes
Serve the risotto on warm plates and then top off each serving with the truffle wafers and sliced mushrooms. I also gentle sauté a few scallops for extra flavour and place these on the top.
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