Truffle Risotto

Serves 4


2 shallots

80g butter

300g Arborio rice (Risotto rice)

1/2 l veal stock (more on veal stock another time around)

1 fresh truffle (it’s up to your taste, plans and bank account whether you chose white or black truffles)

A little bit of truffle oil (about a teaspoon)

50g freshly grated Parmeggiano cheese


A piece of advice: Several days ( at least one) prior to preparing the risotto, put the truffle together with the rice in a tightly-closed Tupperware. This helps the rice to absorb a maximum of tasty truffle perfumes and aromas.

1. Clean and slice the shallots. At a gentle heat fry until soft in 40 g of butter.

2. Add the rice continue to fry at soft heat stir occasionally until the rice turns transparent.

3. Deglaze with the veal stock and continue to stir. Repeat this action, until the rice has absorbed all the veal stock and has turned creamy. The rice should still be more or less “all dente” , that’s up to your taste.

4. Now add the remaining butter and the Parmeggiano.

5. Serve immediately. To dress the dishes, use a 10 cm diameter circle, put it in the middle of a big white plate and fill with the risotto. Put away the circle. Put some truffle oil on the risotto and the plate, grate thin slices of truffle atop the risotto.

For the wine: A mature white wine, for instance a really good mature Burgundy. Mature red wines are great as well with this dish. What I adore is pairing it with a wine that also has aromas reminiscent of truffle.