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INGREDIENTS

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400g risotto rice

1 litre vegetable or chicken stock

50ml olive oil

8g Salt

12 turns of black pepper

2 bay leaf

1 onion or 4 medium shallots, peeled and finely diced

6 cloves of garlic, finely chopped

350ml white wine

40g sour cream or mascarpone

40g grated parmesan

Little lemon juice

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TRUFFLE RISOTTO

METHOD

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Heat a large sauté pan on a low to medium heat with the olive oil and sweat off the shallots, garlic, adding salt, pepper and the bay leaf, cooking for 3-4 minutes until just tender. 

Add the rice and cook for 2-3 minutes, stirring all the time so they soak up the excess oil. Add the white wine and cook until absorbed.

Slowly add the vegetable stock to the rice which will take around 16-18 minutes to cook.

Finish the risotto with the parmesan, sour cream or mascarpone, a little lemon juice. Finish with some shaved truffle.

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