Ingredients

  • 150 g risotto rice
  • 80 g finely diced potato
  • 600 ml warm stock
  • 40 g butter
  • 30 g aged cheese
  • 10 g Black Autumn Truffle - Tuber uncinatum when available

Method

  1. Toast rice gently with butter.
  2. Add potato and warm stock gradually.
  3. Cook until creamy, then finish off heat with butter and cheese.
  4. Shave Burgundy truffle over the finished risotto.
Current status

Black Autumn Truffle - Tuber uncinatum is currently in stock as Grade I. Use it for the finished risotto and shave just before service.