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Mushroom Risotto with Black Truffle Paste


1pkt Picosa herbsttrompeten
1l Freshstock vegetable stock or chicken stock, defrosted
1 btl La Rustichella black truffle paste
1 pkt Gli Aironi risotto carnaroli
1 btl white wine
100ml President whipping cream
80g parmesan cheese, grated
50g unsalted butter
1 yellow onion, diced
1 garlic clove, chopped
1 tbsp chive, finely sliced
Sea salt and freshly ground black peppercorns

Cooking Method

  1. Soak the herbsttrompeten in room temperature water for 30 minutes prior to cooking.
  2. Heat olive oil in a pot then sweat bayleaf, onions and garlic.
  3. Add risotto and sauté till translucent. Deglazed with white wine till nearly dry. Heat the stock. Add herbsttrompeten into the risotto then slowly pour the hot stock in.
  4. Continue to stir until risotto is firm and chewy to the bite.
  5. Lastly add butter, whipping cream, parmesan cheese, black truffle paste and chives.
  6. Season to taste.
Recipe by Chef Colin West, Huber's Butchery , Copyrights (C) Huber's Butchery

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