TRUFFLED RISOTTO

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PREP TIME 15-20 minutes
COOK TIME 25-30 minutes
SERVES 4

INGREDIENTS

2 tbsp extra virgin olive oil 

2 cloves garlic, crushed 

1 onion, finely chopped 

Sea salt and cracked black pepper 

½ cup (125ml) white wine 

1½ cups (300g) arborio rice 

2 cups (500ml) hot water 

1 litre hot chicken stock 

½ cup (40g) finely grated parmesan 

1 wedge Tamar Valley truffled brie (or regular brie) 

½ block Tamar Valley truffled cheddar (or regular cheddar), grated 

2 tsp Tamar Valley truffled mushroom paste (optional) 

Fennel fronds, chopped 

METHOD

Step 1 

In a medium saucepan, heat the olive oil over medium heat and add the onion and garlic. Sauté until the onion is translucent and fragrant. Stir in the arborio rice, toasting it by tossing it through the oil until it begins to take on a bit of colour. Add the mushroom paste here, if using, for a richer, earthy flavour. 

Step 2 

Pour in the white wine, deglazing the pan and bringing out a lovely depth of sweetness. Cook until the alcohol has evaporated, then add the hot chicken stock, ½ cup at a time, allowing the rice to absorb the stock before adding more. Continue until the rice is creamy and just tender. 

Step 3 

When the rice is cooked to perfection, add the truffled brie, grated cheddar, and a bit of parmesan. Stir well until the cheeses are melted and the risotto is velvety. Fold in the chopped fennel fronds for a touch of freshness. 

Step 4 

To serve, spoon a generous portion of risotto onto each plate and finish with a sprinkle of shaved parmesan.