Gary and Jane LangtonMain CourseProvencal RecipesTasteVegetarian

Recipe for Black Truffle Risotto Provence’s Black Diamond

Truffle 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-recipe @Masdaugustine

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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Lunch Dish, Main Dish, Side Dish
Cuisine French, Provencal
Servings 4 people


  • 1 Small black truffle
  • 1 large shallot finely chopped
  • 125 ml Crème fraiche
  • 500 ml Chicken stock
  • 200 g Arborio rice
  • 150 ml Dry White Wine
  • 100 g White mushrooms finely chopped
  • 2 mushrooms sliced
  • 2 tbls Grated Parmesan
  • olive oil
  • 1 tbls Butter
  • Ground Pepper
  • Sea Salt
  • 2 mushrooms sliced
  • 2 tbls Grated Parmesan
  • olive oil
  • 1 tbls Butter
  • Ground Pepper
  • Sea Salt


  • 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.


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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Gary and Jane Langton

When Jane was younger she wanted to be a show-jumper and, although she had some success, Jane knew she could never afford a horse that could take her to the top. Similarly, Jane enjoyed cooking and would have loved to be a chef, but she always knew that the unsocial hours would never fit with raising her family. So she stepped into the world of property construction and interior design, where she enjoyed a successful and fun filled career.

Gary went to a nautical school and always dreamed of going to sea, captaining his own ship. Although he managed to be selected for officer training in the Royal Navy at an early age, by the time he was 18 he no longer had 20:20 vision and his chosen field in the RN was no longer open to him. For a short period Gary studied quantity surveying before finally choosing a career in banking, during which time he lived for a period in New York before returning to London and ultimately running a global business team (involving much travel).

Jane and Gary met, via the internet, in February 2005 and their relationship took off. By 2007 they were married and, in early 2009, they both decided that enough was enough - the constant travelling with their jobs, rushed weekends together and too much politics in their business lives finally taking its toll.

So they decided on a total change of life. Jane had always dreamed of running a boutique hotel or upmarket B&B and pushed this idea which was accepted by Gary as he couldn’t come up with an alternative plan. The couple finally decided on France (proximity to their children in the UK and good weather) and spent about 18 months viewing 100+ properties in the South of France, from Provence to almost Spain and back, before finally settling (in December 2010) on an old stone house (and former silk farm) in La Bruguiere, a small village about 10 minutes from Uzes, France’s first Duchy and a beautiful little town.

The house renovation took 17 months and they first opened for business in summer 2012. As they end their sixth year in France the couple have no regrets and remain positive about their future.

Jane has finally managed to fulfil one of her childhood dreams of cooking professionally for others and continues to ride her horse. Gary works front of house at Mas d'Augustine their chambres d’hôte and (when asked) offers business advice to friends/associates in their location, whilst amusing himself by playing (bass) in a local French group. The couple recently started an additional business to project manage renovation works/remodelling (and, if requested, provide interior design) of holiday homes for absentee owners.

Life is too short to stand still and wait for it – Jane and Gary are firm believers that life is for the taking. Enjoy Jane's recipes here or spend a couple of nights to savour her cooking first hand.

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