Friday, 25 September 2009

Truffle Risotto

This was a weekend treat. I had made chicken stock using the left over carcass from a roast. HI had got all excited and bought some black truffle-white not being readily avaialble.

You know the drill:

Sautee some shallots and garlic until golden but not brown, meanwhile heat up the stock so it simmers, add the risotto (carnaroli is meant to be best) and fold into the shallots and garlic, stir until you smell a toasting smell, season with salt and white pepper then add some white wine so that the alcohol burns off. Once this has been absorbed slowly add, ladle by ladle the hot stock making sure it is absorbed before adding the next ladle. At this point I add some sliced wild mushrooms, watching out for their water content. The addition of stock can take quite a while and I always aim for the description of a single grain of rice suspended in a globule of liquid- not too runny not too thick. Just before serving I fold in two to three generous handfuls of grated parmesan and then the finely slice truffle on top.

A real treat.

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