Creamy rice infused with the delectable taste of truffles makes this an unforgettable dish.
And using my Foolproof Risotto recipe, it’s quick, easy and yes…foolproof.
3-5 grams of black truffle
1 small onion
1 Tablespoon of olive oil
1 clove of garlic
2/3 cup arborio rice
1 2/3 cups of chicken stock
1/3 cup of pure cream
Pre-heat oven to 180° C
Using a micro-plane, very carefully finely grate the truffle. Retain a small amount for garnish, if desired.
Place an ovenproof casserole on the stove and heat the olive oil.
Finely dice the onions and garlic and sauté over medium heat until softened and translucent. You don’t want to brown them.
Place the rice in the saucepan and cook for about three minutes, stirring constantly.
Add the chicken stock and turn the heat up to high.
Heat until stock comes to the boil.
Remove from stove, place lid on casserole and cook in oven for 25 minutes.
Meanwhile, place the grated truffle in a small saucepan with the cream.
Sit the saucepan on the now switched off hotplate and let the residual heat warm the cream and infuse the truffle flavour.
Once the risotto is cooked, remove from the oven and stir the truffle cream through.
Garnish with shaved truffle and thyme.