Name: Risotto with Périgord Truffles
Yield: Serves 4
Cuisine: French
Ingredients: 1 tbsp double cream; 2 cloves garlic, roughly chopped; 150 g (5½ oz) button mushrooms, roughly chopped; 1 tbsp vegetable oil; 10 g (¼ oz) dried ceps, soaked for 2 hours in a little warm water and drained; 5 black peppercorns; salt and freshly ground white pepper; half a leek, roughly chopped; 200 g (7 oz) carnaroli rice; 40 g (½ oz) perigord truffle, lightly brushed if dirty; 70 g (2½ oz) butter; mushroom stock; 1 small onion, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

WHY THE HELL IS HE GIVING US A RECIPE FOR TRUFFLES? You can’t buy the things anywhere, except in jars. True, but this is also a reference book that you may find handy when you are confronted with them on a restaurant menu or in a specialist shop. Black truffles which come mainly from the Périgord region of France, or Norcia in Italy, are about a third of the price of their cousins, the white truffle. If you are a truffle fan, you will probably own a truffle shaver which is a dinky, little s