Black truffle risotto, olive oil, parmesan, marscapone and brown butter

Method

• step 1

  First, cook the rice in the white wine to moisten it. Cook it until there is almost no liquid left.

• step 2

  Add 100ml chicken stock at a time and repeat this process until the rice is cooked. it must be nearly dry each time.

• step 3

  Once cooked, at the oil, parmesan and marscapone and stir until melted. Instantly remove from the heat so the rice doesn't over-cook.

• step 4

  To make the brown butter fry the butter until brown.

• step 5

  To serve place the rice in a bowl, shave the truffle on top and add a tablespoon of brown butter.