Champagne and Alba Truffle Risotto
Made at All Restaurants | Serves 6
5-10g Alba truffles, cleaned (available from Whole Foods, Borough Market and other good suppliers)
400g Carnaroli risotto rice
300g good quality unsalted butter, diced
2 banana shallots, finely diced
1200ml of mushroom stock
150g freshly grated Parmesan cheese
80ml double cream
25ml truffle oil
Sea salt and freshly ground black pepper
As Alba truffles are very expensive, you can use porcini mushrooms instead.
You will need a truffle shaver or a mandolin.
Melt 100g of the butter in a thick based, wide bottomed pan, add the rice and gently stir with a wooden spoon until it becomes translucent. Add the mushroom stock slowly, one small ladle at time, stirring after each addition until the stock has been absorbed (the rice may not take all the stock and should still have a little bit of bite when tasted).
Once the last ladle of stock is absorbed, start to stir in the butter a few cubes at a time. When all of the butter is mixed in, add the Champagne, Parmesan cheese, double cream and seasoning.
Served on warmed plates, dressed with truffle oil and topped with shaved truffles.