Each ladle of stock makes the rice a little creamier, and at the very end, a few drops of Estoublon’s Truffle Vinegar, dense and velvety, scatter intense notes of summer truffle over the golden mushrooms.
Serves 4 · 35 min
Ingredients
- 1 shallot, chopped
- 9 oz (250 g) mushrooms, sliced
- 2 tbsp butter, plus 1 tbsp to finish
- 1 1/2 cups (300 g) Arborio rice
- 1/2 cup (120 ml) dry white wine (optional)
- 5 cups (1.2 liters) hot stock
- 1/2 cup (50 g) grated parmesan
- A few drops of Truffle Vinegar (Estoublon) per bowl
Method
- Sauté 1 chopped shallot and 9 oz (250 g) sliced mushrooms in 2 tbsp butter until golden.
- Add 1 1/2 cups (300 g) Arborio rice, stir for 1 minute, then add 1/2 cup (120 ml) dry white wine (optional).
- Add 5 cups (1.2 liters) hot stock one ladle at a time, stirring often, until the rice is creamy and tender, about 18 minutes.
- Off the heat, stir in 1 tbsp butter and 1/2 cup (50 g) grated parmesan.
- Serve in warm bowls and finish each one with a few drops of the truffle vinegar.
The star of this recipe: Truffle Vinegar, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
