Truffle and Speciality Mushroom Risotto

1. Heat the stock

Place the chicken stock in a saucepan and bring it up to temperature. Keep it hot beside the risotto throughout the cooking process.

2. Sweat the onion

Heat a small amount of olive oil in a separate pot over medium low heat. Add the onion, season lightly with salt and cook for 6 to 10 minutes until completely softened. Do not allow the onion to brown.

3. Add the mushrooms

Increase the heat to medium and add the mushrooms. Cook until they begin to release their liquid, then continue cooking until the excess moisture has evaporated. The mushrooms do not need to be completely cooked at this stage.

4. Coat the rice

Add the risotto rice and stir until every grain is evenly coated in the oils in the pot.

5. Add the stock

Begin adding the hot chicken stock gradually, adding enough at a time to just cover the rice. Stir only as needed. Continue adding stock as it is absorbed until the rice is al dente, tender but still firm at the centre without any crunch.

6. Finish off the heat

Turn off the heat completely. Add the Parmesan, crème fraîche, butter and a generous handful of chopped chives. Stir until incorporated.

The finished risotto should have a loose, flowing consistency similar to molten lava. Add a small amount of hot stock if needed. When the bottom of the plate is tapped, the risotto should naturally spread toward the edges.

7. Plate and finish

Spoon the risotto onto plates and gently tap the bottom of each plate to allow it to spread. Generously shave fresh black truffle over the top and serve immediately.

Onion: Chop the onion to approximately the size of a grain of rice. This allows it to disappear into the finished risotto without changing the texture.

Stirring: Stir only as much as necessary. Excessive stirring can break the rice grains and create a starchy, gluey texture instead of the loose consistency you want.

Consistency: The finished risotto should flow like molten lava. If it becomes too thick after adding the Parmesan, crème fraîche and butter, loosen it with a small amount of hot stock.

Truffle: Shave the truffle cold, straight from the refrigerator, over the hot risotto. The heat helps release its aroma.