St. Pierre, fennel, mushrooms and saffron broth
Chef Alexis Coÿne adapts his recipe according to the catch of the moment and the mushrooms in season. For the autumn-winter period, Saint Pierre and oyster mushrooms are a good choice.
Risotto with Périgord black truffle
Julie Buquet and Benjamin Gourdon from Boïdicou offer you a quick and easy recipe for a special occasion. A risotto with Périgord black truffles, which promises comfort and powerful aromas.
Serves 6
Preparation time: 5 min
Cooking time: 18 min
- 450 g Arborio risotto rice (or small spelt or coquillettes)
- 20 g black truffles
- 1.5 l chicken stock (or other)
- 1 onion
- 2 tbsp. olive oil
- 10 g butter
- 10 cl Monbazillac (or other sweet white wine)
- 60 g Sarlat tomme cheese
- 60 g lightly whipped crème fraîche
- salt and pepper
1 - Bring the stock to the boil and keep warm.
2 - Make the risotto: heat the butter and olive oil in a large saucepan. Add the finely chopped onion and leave to melt for 5 minutes, until transparent. Add the rice and stir quickly to allow it to soak up the fat. Pour in the Monbazillac and allow to evaporate completely, stirring constantly. Add a ladleful of stock. Continue cooking over medium heat, stirring often and adding the ladles of stock gradually. After 15 min, taste the preparation: the rice should remain fluid with firm grains.
3 - Finishing: cut 6 thin slices from the truffle using a mandolin (or knife) and set aside. Coarsely chop the rest and add to the risotto. Cook for a further 2 or 3 min, adding a little stock if necessary. Season to taste. When the rice has reached the desired consistency (it should be slightly runny), remove from the heat and add the crème fraîche and grated tomme, stirring quickly. Leave to stand for 2 min.
4 - Serving: serve the risotto on a large platter or warm individual plates, adding the reserved truffle slices.
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