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!


  • 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


  • 1.

    Steam or boil the vegetables, leaving them slightly firm, and set aside.

  • 2.

    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.

  • 3.

    Melt a third of the butter in a frying pan, add the vegetables and cook briefly, stirring, to warm through the glaze.

  • 4.

    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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