risotto al tartufo bianco
for 6
80–100 g white truffle
1.5 litres chicken stock (see here)
Maldon salt and freshly ground black pepper
150 g unsalted butter
inner white hearts of 2 heads celery, finely chopped
1 white onion, peeled and finely chopped
5 medium potatoes, peeled and cut into 1 cm dice
1 garlic clove, peeled and finely chopped
400 g carnaroli rice
½ bottle Gavi di Gavi (a white wine from Piedmont)
100 g Parmesan, freshly grated
Put the stock on to simmer and test for seasoning.
In a large, thick-bottomed saucepan melt half the butter, then add the celery and onion. Allow to soften and begin to colour, then add the potatoes and garlic to the pan. Cook for 2–3 minutes, just to colour the potatoes. Add the rice and stir to coat each grain with the buttery vegetables. Briefly cook, then add 120 ml of the wine. Allow to bubble and reduce, then start to add the hot stock, ladle by ladle, stirring continuously, not adding more stock until the previous ladle has been absorbed. Continue until the rice is al dente, about 15 minutes.
Shave 20 g of truffle into the risotto, and stir in the remaining butter and wine. Allow this to be absorbed, but the consistency must remain wet. Serve with grated Parmesan and shaved truffle.