Ok, so I know truffle is pretentious and ridiculously expensive but when we were in Italy I couldn’t help purchasing a very very small pot of it. I have never cooked with it before, and have always cursed the likes of Gordon Ramsey who just aimlessly puts it in his scrambled egg (seriously!!??), but sometimes it is nice to treat yourself to a touch of luxury. Where we holidayed in Tuscany truffle was one of their local ingredients; that and wild mushroom, boar and of course beautiful wine. Every town and city we visited would have shops and vine yards that offer tasters of this and sips of that; one shop in particular in Florence was very generous with what we could try. I think we sampled the vast majority of their wine, cheeses, salami and truffle products and as we were feeling rather full and merry from our visit we just had to purchase something, and so truffle it was. I have been waiting ever since for the perfect recipe to use it and this simple, yet delicious risotto screamed out for it, and I have to say it was worth every penny (and I still have half of it left in the fridge). If however you are looking for a really tasty and more mid-week priced meal then simply make this butter up with fresh parsley and black pepper and you will still have a marvellously tastys risotto!
– 30g butter – at room temperature
– 5g truffle
– 1 tbsp olive oil
– 1 white onion
– 125g button mushrooms – wiped clean and halved
– 175g risotto rice
– 100ml white wine
– 1 tbsp white wine vinegar
– ¾ pint chicken or fish stock
– 200g salmon – sliced
– ½ tbsp. lemon juice
Mix together the butter and truffle, with a little twist of salt and pepper; wrap in cling film in a sausage shape and then chill in the fridge until needed
Heat the oil in a non-stick saucepan and gently fry the onion for 3-4 minutes until soft
Add the mushrooms and the rice and stir so everything is well mixed together
Add the wine and the vinegar and cook off on a medium heat until all the liquid has absorbed
Once absorbed, add a ladle at a time of the stock and stir until almost absorbed. Repeat this process for 15-20 minutes, until the rice is cooked with a slight al-dente edge to it.
When you add your last ladle then stir in the salmon, this should take about 3 minutes to cook.
Squeeze over the lemon juice and add a good twist of salt and pepper to season
Dish up the risotto, slice up the truffle butter and divide this up between the two dishes.
Eat and enjoy