Truffle Risotto

“The secret to a good risotto is to use a very good stock to begin with, being chicken, fish or vegetable. The flavour must be pronounced.”

In the Truffle Pieces can, there are 2 ingredients – the Truffle and the Gourmet Truffle Jus. They can be used together or separately. Each is as important as the other.

All Australian ingredients have been hand selected to create this Gourmet Truffle Jus which complements and captures the flavour and aroma of the truffle. These delicate notes cannot be forced into submission but must be treated with understanding.

Ingredients

• 1 tbs olive oil
• 1 shallot finely chopped
• 20g crushed Manjimup Artisan Preserved Truffle Pieces per person
• 2 tbs Gourmet Truffle Jus
• 250g arborio rice
• 750ml good chicken stock
• 1 tbs butter
•  a crank of black pepper
• 75g Parmesan

Prepare the ingredients

Bring the stock to the boil. Add the olive oil and butter to a pan over gentle heat. Add the shallots and the crushed truffle and stir gently over a slow heat until the shallots are translucent but not browned. Add the rice and roll it in the pan with a wooden spoon, being careful not to colour the ingredients. Add a ladle of stock and stir gently. When the stock has been absorbed add another ladle. Continue adding stock until the rice has softened and is cooked. Remove from the heat and add butter, pepper and Gourmet Truffle Jus. Serve immediately with slices of truffle, olive oil and shredded Parmesan.

Truffle Tip 1

It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.

Truffle Tips 2

A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.

It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.

Manjimup Artisan Preserved Truffle are already cooked and ready to be used anytime anywhere in any dishes.