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Black Truffle Risotto

Recipe by Trish Deseine from Trish's Paris Kitchen

The simple traditional dish, served with that most mysterious of luxuries, French black truffle. During the later stages of cooking, a healthy splash of good quality dry white wine and a generous spoonful of mascarpone cheese can be added to the dish, especially appropriate if the theme is decadence!

Serves 4

Ingredients

½ leek, cut into chunks
1 carrot, cut into chunks
1 onion, quartered
½ golden turnip, cut into chunks
750ml chicken stock
200g Arborio rice
1 bouquet garni
150g butter
1 fresh black truffle about 20g, sliced or grated
Salt and freshly ground black pepper

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Method

Steam or boil the vegetables, leaving them slightly firm, and set aside.
Bring the chicken stock to the boil, add the spelt and the bouquet garni, and cook for about 45 minutes, stirring frequently, until the spelt has absorbed the stock.
Melt a third of the butter in a frying pan, add the vegetables and cook briefly, stirring, to warm through the glaze.
Stir the remaining butter through the spelt, mix in the vegetables, season if necessary, scatter the truffle on top and serve.

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