with Alba truffles
Essential rules for the perfect risotto
- The choice of rice It has to be round and from Italian origin - carnaroli, vialone nano, arborio, etc. My favourite is the Acquerello carnaroli rice. Most importantly, do not rinse the rice before you put it in the pan because this will wash away its starch - an element that is indispensable for the final texture of the risotto.
- Use a wooden spoon.
- The type of stock If you decide to cook risotto with shellfish, a fish stock would go best; for a risotto with mushrooms, vegetables or meat, a chicken or simple vegetable broth would be the most suitable.
- Finely chop the shallots and cut the beef marrow and ham into small cubes.
- Heat some olive oil in a large pan and brown the beef marrow and ham.
- Add the shallots to the pan and soften them without colouring.
- Add the rice to the pan and stir it until it looks translucent.
- Leave the rice to cook for 3-4 minutes.
- Add the white wine to the pan and reduce until almost dry.
- Pour two ladles of the stock into the pan, remembering to stir regularly with your wooden spoon.
- During the cooking process the stock will be absorbed by the rice; as this happens add further ladles of stock to the pan.
- Approximately 20 minutes later the rice should have absorbed all of the liquid and will be soft but with a slight bite.
- Once the rice has reached this stage add the butter and the parmesan and stir this into the risotto.
- When all of the ingredients are absorbed, season with salt and pepper and a drizzle of olive oil.
- At the last minute before serving stir in the whipped cream, then put the risotto into bowls and grate the white truffle over the top.
- 240g risotto rice
- 2 shallots
- 50g beef marrow
- 50g ham
- 50g grated parmesan
- 100ml dry white wine
- 1.5 litres of chicken stock
- 50g butter
- 50ml whipped cream
- 100ml olive oil
- White Alba truffles