200 g Ferron Vialone Nano Risotto Rice
450 ml Mushroom stock
1/2 Medium Onion – peeled and chopped to a fine brunoise
4 tspn Extra virgin olive oil
100 ml White Wine
100 ml Madeira
3 Cloves garlic
1 Bay leaf
3 Sprigs Thyme
Salt – pinch to taste
100 g Fresh truffles – half chopped, half sliced
100 g unsalted butter
30 g fresh grated Parmigiano Reggiano
Place a large flat-based saucepan over a medium heat.
Add the oil and onion, thyme, garlic and bay leaf. Season well with the salt and pepper. Sweat gently for about four minutes without colour until soft, transparent, aromatic and sweet.
Add the rice and move gently for about two minutes, with out any colour.
Pour in the wine & Madeira and gently cook until almost dry.
Now add about 100 ml of the stock and stir in gently with a wooden spoon.
Cook gently until the rice absorbs the stock, continue to add the stock in small batches until all the stock has been absorbed this should be about fifteen minutes cooking time since you first added the rice, keeping the heat at a constant medium to low.
Finish the risotto with chopped truffle, salt, butter and Parmesan.
Serve in warm bowls with the sliced truffle.
Justin North Centennial Hotel, Sydney