Modern twists on time-honoured favourites.
Risotto with black truffles
What you need
For the risotto
- [ ] 300 g Riserva 1856 Carnaroli rice
- [ ] 1 white onion finely chopped
- [ ] 50 g butter
- [ ] 2 tablespoons of extra-virgin olive oil
- [ ] ½ glass white wine
- [ ] ½ litre chicken stock hot
- [ ] 2/3 tablespoons gravy
- [ ] a few drops of wine vinegar
For the garnish
- [ ] 60 g black truffles
- [ ] 8 tender normal spiky artichokes
- [ ] 100 g butter
- [ ] 100 g parmigiano-reggiano Parmesan grated
- [ ] olive oil
Proposed by: Alain Ducasse
How to prepare:
Risotto with black truffles: rinse the artichokes and store them in water with lemon. Cut their stems in small strips.Brush the truffles in a bowl of water, peel it with a peeler and keep the remainder.
Cut into 20 slices and keep them aside covered with wet absorbent paper. With a fork crumble the remainder of the truffles.
Fry the onion in olive oil and butter on low heat. After 2 minutes, add the crumbled truffles, artichoke stems cut in stripes, then the rice and allow to cook for two minutes.
Pour in some white wine and continue cooking slowly adding the vegetable stock whilst stirring. In the meantime, cut the 8 artichokes in small wedges, cook them in a frying-pan with olive oil until they are golden.
When the rice is ready, take it away from heat, mix in with butter, parmigiano-reggiano and a few drops of vinegar.
Place the rice on a plate levelling down with a tablespoon, place the artichokes and the cut truffles on top, and garnish with hot gravy.