
Summer Truffle Risotto
by Pascal Besset
Chef Pascal Besset shows us just how quickly one can make risotto in this Summer Truffle Risotto recipe. Add fresh grated Summer Truffle for extra flavor. Video: Summer Truffle Risotto
Ingredients
Arborio Rice
White Truffle Oil
White Truffle Butter
Black Winter Truffle Juice
Extra Virgin Olive Oil
Chicken Stock
Parmesan Cheese
Black Peppercorn
Salt
Fresh Truffle
White Wine
Garlic
Directions
- Preheat pan
- Add Extra Virgin Olive Oil
- Add onions, allow to begin caramelization
- Add white wine, chicken stock
- Cook
- Add Arborio rice
- Add white wine to rice mix
- Reduce wine
- Add cracked peppercorn
- Shred fresh truffles atop risotto
- Incorporate chicken stock and reduce
- Splash of truffle juice
- Let risotto cook for approximately 15-20 mins
- Add more chicken stock, lower pan temperature
- Add white truffle butter
- Add parmesan cheese
- Add a dash of salt
- Mix until butter has melted into risotto
- Add parmesan cheese to taste
- Add white truffle oil
- Add fresh truffle ontop
- Drizzle of olive oil and garnish