RECIPES - White truffle risotto

by Marcello Muiesan November 01, 2017

RECIPES - White truffle risotto

It took me a while but I now understood why Granma was loving it so much.

That little cold breeze, the changing colours, the smell and the taste of the foods that this season has to offer and the amazing way you can cook them.

Figs, chestnuts, pumpkin, mushrooms, persimmon and most of all, white truffle.

There are lots of ways you can enjoy it but the best is always the simpler one, that’s why we’re going to cook a risotto today, not in my grandmother way, to be honest it wasn’t really her best dish, but the way I’ve been tough from some great chefs I had the chance to work with.
Ingredients for serving 4 people.
For the vegetable stock
1.5 lt. of water
1 red onion
1 carrot
1 potato
1 courgette
2 celery stalks
1 small bunch of parsley
coarse salt
5 black peppercorns
Wash the vegetables and peel carrots, onions and potatoes. Cut them in big pieces, place them in a large sauce pan and cover with cold water. Add the parsley, 3 pinch of salt and the black peppercorns.

Cover with a lid and let it stew at moderate heat for about 45 minutes. Adjust seasoning with salt if necessary and when done sift through a fine sieve. Keep it warm.
For the risotto
300g of Vialone Nano rice
50g of shallots
80g of grated parmesan
100ml of dry white wine
60g of butter
Extra virgin olive oil
Heat a heavy based pan and melt 30g of butter with 2 tablespoon of extra virgin olive oil, then add the very fine chopped shallot and let it cook slowly for 4/5 minutes till it gets soft and translucent.
Turn the heat to medium and add the rice, let it “toast” stirring continuously with a wooden spoon for about 3 minutes. This part is very important because it keeps it from getting mushy. When well heated pour the wine and let it evaporate till almost gone.
Add few ladleful of stock, enough to cover the rice, and reduce the heat to medium.
Stir continuously, and add more stock if getting to dry but never too much to over cover it, just enough to keep it moist all the time.
When almost done, add the remaining butter and the parmesan for the “mantecatura”.
This is the part where you also add a bit of salt and pepper if necessary but beware that the parmesan is already quiet salty so be gentle as you don’t want to ruin all your hard work.
Take it off the heat and let it rest for a minute before serving.
For the presentation (one portion)
5g white truffle
1 borage flower
Place a ladleful of risotto in the center a flat plate and then beat it from below to make it spread evenly.
Finely shave white truffle on top and put a borage flower in the center to décor.
Wine pairing:
Barolo Cerequio D.O.C.G. 2001 – Giacomo Marengo

Marcello Muiesan
Marcello Muiesan


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