A pinch over the steaming rice, a moment’s pause, and the scent of black truffle rises from the plate. Les Terres Blanches’ Fleur de Sel Noirmoutier & Truffle turns a simple Parmesan risotto into a deeply aromatic dish.
Serves 4 · 35 min
Ingredients
- 1 shallot, chopped
- 2 tbsp butter, plus 2 tbsp to finish
- 1 1/2 cups (300 g) Arborio rice
- About 5 cups (1.2 liters) hot chicken or vegetable broth
- 3/4 cup (60 g) grated Parmesan
- A pinch of Fleur de Sel Noirmoutier & Truffle (Les Terres Blanches) per plate
Method
- Soften 1 chopped shallot in 2 tbsp butter, add 1 1/2 cups (300 g) Arborio rice and stir for 1 minute.
- Add about 5 cups (1.2 liters) hot chicken or vegetable broth a ladle at a time, stirring often, until the rice is creamy and just tender, about 18 minutes.
- Off the heat, stir in 2 tbsp butter and 3/4 cup (60 g) grated Parmesan, then cover and let rest for 2 minutes.
- Divide among warm plates and finish each with a pinch of the Noirmoutier and truffle fleur de sel, so its aroma rises from the hot rice.
The star of this recipe: Fleur de Sel Noirmoutier & Truffle, by Les Terres Blanches.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
