Cooking Time: 45 minutes
Cancel the dinner reservations and make this at home instead.
25g Fresh Black Winter or 50g Black Summer Truffles
1L Vegetable stock
180g Carnaroli or Arborio rice
1 small onion, chopped very fine
2 tbsp high quality extra virgin olive oil
250ml dry white wine
50g butter, diced
50g finely grated Pag Cheese or Parmesan
Sea salt to taste
Using a fine cheese grater, grate two thirds of the fresh truffles into a mixing bowl.
Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently.
Bring a small saucepan to a boil with the vegetable stock and keep on slow simmer.
Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil.
Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining.
Turn off heat and add the diced butter fresh truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute.
Plate up the risotto. Shave the remaining fresh truffles over the individual portions at the table to ensure that you maximise the experience of the fresh truffle aroma.
Pair with an earthy red from the truffle region of Istria like the Piquentum Refošk.