Risotto with Périgord black truffle

Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.

Serves 6

Preparation time: 5 min

Cooking time: 18 min

450 g Arborio risotto rice (or small spelt or coquillettes)
20 g black truffles
1.5 l chicken stock (or other)
1 onion
2 tbsp. olive oil
10 g butter
10 cl Monbazillac (or other sweet white wine)
60 g Sarlat tomme cheese
60 g lightly whipped crème fraîche
salt and pepper

1 - Bring the stock to the boil and keep warm.

2 - Make the risotto: heat the butter and olive oil in a large saucepan. Add the finely chopped onion and leave to melt for 5 minutes, until transparent. Add the rice and stir quickly to allow it to soak up the fat. Pour in the Monbazillac and allow to evaporate completely, stirring constantly. Add a ladleful of stock. Continue cooking over medium heat, stirring often and adding the ladles of stock gradually. After 15 min, taste the preparation: the rice should remain fluid with firm grains.

3 - Finishing: cut 6 thin slices from the truffle using a mandolin (or knife) and set aside. Coarsely chop the rest and add to the risotto. Cook for a further 2 or 3 min, adding a little stock if necessary. Season to taste. When the rice has reached the desired consistency (it should be slightly runny), remove from the heat and add the crème fraîche and grated tomme, stirring quickly. Leave to stand for 2 min.

4 - Serving: serve the risotto on a large platter or warm individual plates, adding the reserved truffle slices.

These recipes might interest you

Easy

Angus picanha, miso ginger corn purée, chimichurri sauce

Discover Thierry Marlé's recipe for Asa with a South American twist: Argentine Angus beef, corn and chimichurri sauce his way.

More information

Chef Thierry MARLÉ

Restaurant ASA
34000 MONTPELLIER

Intermediate

Chicken ravioli, cardinal sauce, langoustine-girolles

Trained in Italy, Opera chef Vasco Baldisserotto gives his recipe for ravioli with a fine poultry stuffing flanked by a cardinal sauce, scampi and roasted mushrooms.

Read