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Front page > Main Courses > Italian > Truffle Risotto

This uses Italian Arborio Rice, a short grain white rice which softens during cooking and gives the risotto a coherent texture.

Rice should not be kept overnight, it has little beasties in that get quite vicious after several hours, and aren't nice to your stomach

Ingredients

For three helpings

• about 6 fluid oz of Italian Arborio Rice. Do not wash it, but check there aren't any nasties in it.
• (olive) Oil for frying.
• One clove garlic
• 1 onion, chopped
• 4 oz mushrooms, sliced
• About half a bottle of white wine
• Salt
• Ground pepper
• 3 oz Pecorino Toscano, or a mild parmesan
• 4 tablespoons white truffle oil
• 1 black truffle

Method

Get some water boiling ready to add to the pan

Fry the onion over a low heat until soft but not browned, 6-7 minutes, then add the mushrooms and cook for another five minutes.

Now add the rice, turn up the heat, stir-fry it briskly for about two minutes. Then pour over the white wine (stand back a bit) and let the rice boil away, stirring it from time to time to stop it sticking.

Meanwhile, boil a kettle or pan of waterm as you'll need to add boiling water. Add the water once the wine has all boiled off (it doesn't matter ifthe water isn't quite boiling) and let the rice cook.

Keep letting the water boil away, and then adding more water, until the rice is cooked. Every time it dries out, try a grain to see if it is al dente.

When the rice is cooked, try to leave the risotto a little moist, and stir in the cheese, taking the pan off the heat as you do so. Now stir in the truffle oil, season with salt and pepper, and serve, with very thin shavings of black truffle on top