James Metcalfe's delicious truffle risotto recipe

TRUFFLE 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

 Truffle 50g or 100g (depending on how generous you’re feeling!)

  1. To make the risotto, heat a large heavy-based saucepan over a medium heat.
  2. Add the oil and onion and season with salt & pepper.
  3. Sweat onion gently for about 4 minutes until soft and transparent.
  4. Add the rice and stir briefly until coated with oil.
  5. 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.
  6. Remove the lid & stir well to release the gluten.
  7. 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.
  8. To finish while rice is nice and hot, remove from the heat, mix in the butter and parmesan and emulsify gently.
  9. 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!!

THE STOCK / VEGETABLE NAGE

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

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.

Remove from the heat & season with salt to taste.

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

For more, visit James’ website!