Risotto is a turning-point in every Foodie’s life. It has to be served immediately after being made. As it cannot wait or be reheated, it is not a restaurant dish. The moment of truth is when a Foodie learns to make it herself. Only then does she discover what the fuss is about – soft, creamy but separate grains of rice, each one exquisitely flavoured, bound in just the right amount of sauce.
The principle of making risotto is to coat special rice – Arborio – and aromatics, such as onion or shallot, with oil and butter, then adding small amounts of a hot, flavoured liquid, and stirring constantly until the rice has exactly the correct degree of chewiness and the right amount of sauce. The risotto is finished with freshly grated Parmesan cheese and more butter, and the white truffle is sliced razor-thin over the top with the special instrument pictured here.
This recipe is adapted from
In a heavy-bottomed saucepan sweat
Shave as much white truffle over the top as you can afford. This recipe is quite good without the truffle.
© 1984 Paul Levy. All rights reserved.