Best Black Truffle Risotto Recipes

SWEET CORN, BLACK TRUMPET AND TRUFFLE RISOTTO

Steps:

• Over medium heat, in a large saute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the onions, corn, salt, white pepper, and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes. Stir the stock into the risotto. Bring the liquid up to a simmer, about 6 minutes. Stir in the mushrooms and garlic. Simmer the risotto for 18 minutes, stirring constantly. Stir in the remaining butter, cream, grated cheese and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve. Garnish with shaved truffles.

BLACK TRUFFLE RISOTTO

Steps:

• Method Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl. Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently. Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil. Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining. Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute. Plate up the risotto. Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.

TASTY CHICKEN RECIPE- BLACK TRUFFLE RISOTTO

Steps:

• Method- How to prepare this tasty chicken recipe- Mushroom Stock Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour. Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain. Pour the stock back into the stockpot and reduce by one-third. The stock can be stored in the freezer for future use. Risotto Base Heat the chicken stock in a pan In a heavy based pan add the olive oil and heat Add the onion and cook with out color until soft and translucent Add the risotto rice and cook for a couple of minutes to crack the rice grains Add the white wine and cook until completely reduced Add the chicken stock and cook in the middle of the stoves for five minutes Remove from the stove and place thinly on a tray and chill immediately Once cool store in the fridge until required Acid Butter Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths. Only a small amount of liquid should remain Gradually whisk in the butter to create a beurre blanc-butter style sauce Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours To Serve Heat the mushroom stock in a heavy-based saucepan over low heat Place the risotto in a pan and add a ladle of the mushroom stock Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking Add another ladle of stock Continue to add stock until the rice is cook to al dente Remove from the heat and stir in the Parmesan, acid butter Season with salt, pepper and tarragon Ladle the risotto in to the center of the plate Shave black truffle over the risotto and serve immediately