Truffle riso recipe

Difficulty easy

Cooking time 35 minutes

Preparation and rest 20 minutes of preparation

Recipe for 4 people people

Ingredients

125 g of Savoy riso pasta
65 g sweet onions
30 cl of grape seed oil
250 g of white poultry stock (step 1)
1 bunch of Thai spring onions
60 g mascarpone
20 g of broken melanosporum truffles
125 g of white poultry stock (step 2)
10 g butter
1 bunch of chervil sprigs
Parmesan pieces
Salt and pepper

Make this recipe with :

Summer truffle slices

23,85 €

Malabar black pepper

11,60 €

Truffle riso recipe by Sébastien Monceaux

Preparation

step 1: THE RISO

Peel and slice the white onions.
Sweat them in grape seed oil.
Add the raw rice .
Add salt, pepper and moisten the rice on white background warm for 11 minutes.
Clear and sort.
Let it sit slightly.

Assembly and finishing:

Arrange everything in a deep plate.
Emulsify the white base with butter to obtain a creamy mousse and arrange around the inside edge of the plate.
Add chervil sprigs and parmesan shavings, adding the grated truffle minutes.
You can also use truffle pieces in the riso.

step 2: EMULSION

Add the pre-cooked riso to the white chicken stock and heat for 5 minutes in a saucepan.
At the end of cooking, add the chopped spring onion, the mascarpone and a fine brunoise of black truffle.
Adjust seasoning if necessary.

The chef's words

For me, truffle riso is more than just a recipe: it is a true tribute to the richness of our land. Every time I prepare this dish, I am reminded of days spent hunting for the best truffles. The combination of creamy rice and the earthy aroma of truffles is a culinary experience that deeply touches my roots and my passion for gastronomy.