July 29, 2015


 For 6 people

 2 litres chicken stock

25 g butter

1 ea medium white onion finely chopped

450 g carnaroli rice

Salt flakes, to taste

50 g butter

35 g butter

50 g parmigiano reggiano, freshly grated

20 g perigord truffles grated with micro plane

40 g perigord truffles shave very finely with a mandoline

Extra virgin olive oil, for drizzling

Place chicken stock in a saucepan and bring to a simmer, reduce heat to lowest setting and cover.

Melt the 50 g butter in a high-sided frying pan over a medium heat. Add onion and cook slowly for about 5-8 minutes until soft but no coloured.

Add rice and a pinch of salt, and cook for 2-3 minutes, stirring constantly, until very hot but not coloured; it should start to smell toasty. Add enough stock to just cover the rice and cook for 14 minutes, adding more stock, a ladle at a time as each one is absorbed, shaking the pan rather than stirring to combine. After 14 minutes start stirring regularly to allow the starch to completely come out for another 4 min.

Remove the pan from the heat, cover and set aside for 1 minute. Add 35 g butter, grana, grated truffles  and a drizzle of olive oil and, using a wooden spoon and shaking the pan, beat to create a creamy consistency, adding a little more stock if necessary to get the right consistency.

Spoon onto flat plates and tap the plate gently on a tea towel-covered work bench to flatten out the risotto. Arrange shave truffles on top of the risotto and serve.

 Alessandro Pavoni Ormeggio The Spit Mosman