- Finely slice the mushrooms (a small mandolin is the easiest way if your knife skills aren’t ready to be tested.
- Place the mushrooms and the chicken stock I a small saucepan over a low heat and let simmer for half an hour with the lid on. Strain and discard* the mushrooms and return the stock to the saucepan. It should be a really rich golden brown colour.Keep the mushroom stock warm.
- In a heavy based pan over a medium heat add the olive oil.
Then add the onion and cook until soft and translucent. You don’t want it to colour. Add the risotto rice and cook for a couple of minutes to crack the rice grains. Stir occasionally, then add the white wine and cook until completely reduced. - Add a small ladle of mushroom stock and cook until all the liquid has been absorbed, stirring constantly to prevent the rice from sticking. Continue to add the mushroom stock, one small ladle at a time, until the rice is cooked al dente.
- Remove from heat and stir through butter and parmesan. Season with salt and pepper. The rice should be wet and loose.
- Microplane a little of the truffle and stir through, then serve the risotto onto plates and shave the remaining truffle on top.
- Serve your truffle risotto immediately.
*The discarded mushrooms can be blitzed with a little bit butter, salt and pepper then stirred through crème fraiche and used as a pate.
