It’s about time I post a truffle recipe on the blog as I’ve been going down the truffle rabbit hole as of recent (and believe me, there is more to come!)
When I approach truffle dishes there are two methodologies for me. Use them in conjunction with other flavours to create unique taste profiles, or show them off in simple recipes that will let the truffle stand-alone. If I’m taking the simple approach, omelettes, pastas and risottos are my go to.
This risotto starts off as a blank canvas with only onion, garlic, Chardonnay, Arborio rice and vegetable stock going into the pot. If you’re keeping things simple, finish it off with lots of grated Parmesan, good butter and whipped truffle cream. The cream adds additional richness and matches up beautifully with cool climate chardonnays.
Parmesan risotto with fresh truffles
6-7 cups vegetable stock
¼ cup unsalted butter
¼ cup extra-virgin olive oil
1 onion, minced
4 cloves garlic, minced
2 cups Arborio rice
1 cup Chardonnay
500ml cleaned cauliflower florets
1 bunch parsley, chopped
1 cup good quality parmesan, grated
1 cup whipped cream, flavoured with white truffle oil
Salt and pepper to taste
Shaved fresh truffles (as much as you can afford!)
For the risotto
In saucepan, heat the vegetable stock until just simmering. Turn off heat and reserve warm.
In a separate saucepan, heat olive oil over medium heat. Add in onions and garlic. Season with salt.
Cook, stirring occasionally until softened. This should take 2 to 3 minutes.
Add rice, and stir to coat with oil. Gently toast the rice for 1-3 minutes.
Add wine, stirring constantly until reduced by half.
Add in hot stock so the rice is just covered. Stir constantly and keep adding more stock to keep the rice “just covered”, as the preceding increment absorbs. Cook until the rice is “Al dente”. This should take 15 to 20 minutes.
Add remaining stock (if needed), butter, cheese and whip cream.
Continue to stir over the heat for 2 minutes.
Season with salt and pepper to taste.