CHAMPAGNE & ALBA TRUFFLE RISOTTO
Ingredients;
5-10g of cleaned Alba truffles from a good supplier
300 g quality unsalted butter
400g Carnaroli risotto rice
1200 ml of mushroom stock
Truffle oil
Salt and fresh ground black pepper
2 finely diced shallots
125ml Champagne
150g freshly grated Parmesan cheese
80ml double cream
Method;
Melt 100g of the butter in a wide bottomed pan and gently stir in the rice with a wooden spoon until it becomes translucent.
Adding the mushroom stock slowly stirring after each addition so the stock is absorbed before adding more but do not over cook the rice.
Stir in the butter a few cubes at a time and when that is mixed in pour in the Champagne.
Add Parmesan cheese, double cream and seasoning.
Serve but make sure the plates are not cold.
Drizzle with the truffle oil and shaved truffles
Porcini mushrooms are a good substitute if truffles are out of season.
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