Andrew Fairlie's White Truffle Risotto Recipe

The secret of the white truffle is its simplicity. Its got everything already, you don't have to do anything with it. I spend the year in anticipation waiting for September to arrive so that I can be the first to enjoy their unique flavour. For a gourmet, there's simply nothing else on earth like the white truffle.

This is my easy to follow white truffle risotto recipe. I hope you enjoy it as much as I do.

SERVES FOUR

30g extra virgin olive oil
200g carnaroli rice
30g fresh butter
150ml dry white wine
60g chopped shallots
80g young Parmigiano Reggiano
600ml good chicken stock
40g white truffle

Sweat the finely chopped shallots in an oil / butter mixture, and add the rice. Cook till translucent. Pour in the white wine and reduce until dry. Gradually add enough hot chicken stock barely cover the rice and ladle in stock as it is absorbed, cooking for approximately 18 to 20 minutes. Finish off with fresh butter, Parmigiano and thin slices of freshly shaved white truffle.