Truffle Risotto with Chanterelles: Creamy, Indulgent Winter Treat
Truffles need two things to bring out their full flavour and aroma: fat and gentle heat. So truffle risotto is the perfect answer!
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Ingredients
- 30g dried chanterelles (1oz)
- 3 cups hot tap water (750ml)
- 1½ tablespoons extra virgin olive oil (30ml)
- 1 golden shallot, finely chopped
- Salt flakes and freshly ground white pepper, to taste
- ¾ cup carnaroli rice (150g/5¼oz)
- ¼ cup dry white wine (60ml)
- 2 tablespoons freshly grated pecorino (8g/⅓oz)
- 35g cold butter, diced (1¼ oz/7 teaspoons)
- 20g black truffle (¾oz)
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