Snow peas, asparagus and truffle risotto

Posted on December 20, 2010. Filed under: Chawal/rice/pulao/biryani | Tags: , , |


I Arborio rice: 50gr I Vegetable stock: 800ml I Blanched asparagus: 60gr I Blanched snow peas: 60 gr I Garlic: one clove, finely chopped I Chopped shallot: one I Dry vermouth or dry white wine: one wineglass I Butter: 20 gr I Olive oil: 10 gr I Truffle oil: 5 gr I Fresh truffle (black or white): 20 gr I Grated parmesan cheese: 25 gr I Sea salt/freshly-crushed black pepper to taste.
I Heat the stock. In a separate pan, heat the olive oil and butter, add the shallot and garlic, heat very slowly for about 15 minutes without colouring. When it has softened, add the rice and turn up the heat. I The rice will now begin to lightly fry, so keep stirring it. After a minute, it will look slightly translucent. Add the vermouth or wine and keep stirring.I Once the vermouth or wine’s cooked into the rice; add your first ladle of hot stock and a good pinch of salt. Turn down the heat to simmer, so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 12 minutes. I At half stage, add the blanched snow peas and chopped asparagus stamps (keep tips for presentation). Taste the rice — is it cooked? Carry on adding stock until the rice is soft. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. I Remove from the heat and add the butter, parmesan and truffle oil. Stir well. This is the most important part of making the perfect risotto. I Eat it as soon as possible, while the risotto retains its beautiful texture. Plate the risotto topped with warm asparagus tips, snow peas, shaved truffle and herbs (chervil, basil, tarragon, etc). You can also add fresh parmesan shaving


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