By Jrm

June 18,2018

James’ Truffle Risotto Recipe

Well, Larry Emdur branded it the BEST risotto he’s ever tasted… and if Larry said it, it must be true! Here’s exactly how to make James’ delicious dish.   RISOTTO INGREDIENTS 
  • 1 medium onion
  • 1 sprig of thyme
  • 2 cloves of garlic crushed
  • 500g risotto rice
  • 1lt stock (see instructions below)
  • 200g butter
  • 100g parmesan
  • 50g or 100g truffle (depending on how generous you’re feeling!)
  1. To make the risotto, heat a large heavy-based saucepan over a medium heat. Add the oil and onion and season with salt & pepper. Sweat onion gently for about 4 minutes until soft and transparent.
  2. Add the rice and stir briefly until coated with oil. Pour in the hot stock, swirl it around gently and cover with a tight fitting lid. Lower the heat and simmer gently for about 13 minutes. Remove the lid & stir well to release the gluten.
  3. The basic risotto can be prepared ahead of time to this stage. If you wish to finish the dish later, spread it out onto a shallow tray, cover & refrigerate for up to 2 days. Otherwise continue with your choice of ingredients.
  4. To finish, while rice is nice and hot, remove from the heat, mix in the butter and parmesan and emulsify gently. taste for seasoning, add a few drops of lemon juice, grate in truffle. mix and serve then generously shave all over with black truffle, serve straight away!
  FOR THE STOCK / VEGETABLE NAGE
STOCK INGREDIENTS
  • 1 onion finely sliced
  • 2 carrots finely sliced
  • 1/2 leek  finely sliced
  • 2 sticks celery  finely sliced
  • cloves of garlic roughly crushed
  • 3 sprigs thyme
  • 4 white peppercorns
  • 6 coriander seeds
  • 3 star anise
  • 3 pints water
  • Salt
  • 4 sprigs tarragon
  • 6 sprigs chervil
  • 2 sprigs coriander
  1. Put the sliced vegetables into a large saucepan with the garlic, thyme & spices. Add the water & bring to the boil. Lower the heat & simmer gently for 5 minutes.
  2. Remove from the heat & season with salt to taste.
  3. Add the fresh herbs, close the pot tightly & seal with cling film. Leave to infuse for 2 hours then pass through a fine sieve.
Refrigerate & use within 24 hours.
Makes 1 litre
Archives