Black truffle risotto, olive oil, parmesan, marscapone and brown butter
Member recipe by 4715@tiffin.kingston.sch.uk
Member recipe by 4715@tiffin.kingston.sch.uk
Cooking time
Prep: 20 minutes Cook:Skill level
EasyServings
Serves 2This recipe is delicious yet expensive. It is not however difficult to make.
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Ingredients
- 400g aborio rice
- 2 black truffles (about 20g)
- 50g freshly grated parmesan
- 50g marscapone
- 1tbsp olive oil
- 2tbsp butter
- 400ml chicken stock
- 100ml white wine
Method
First, cook the rice in the white wine to moisten it. Cook it until there is almost no liquid left.
Add 100ml chicken stock at a time and repeat this process until the rice is cooked. it must be nearly dry each time.
Once cooked, at the oil, parmesan and marscapone and stir until melted. Instantly remove from the heat so the rice doesn't over-cook.
To make the brown butter fry the butter until brown.
To serve place the rice in a bowl, shave the truffle on top and add a tablespoon of brown butter.
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