Friday, 23 September 2016

Friday Recipe: Truffle Risotto in a Parmesan Basket

Truffle Risotto in a parmesan basket: It looks as good as it tastes 

In my house there are three things that are important: food, football and food. I don't agree with the football bit but food is worth double the effort because it's not just to eat. It's a celebration of family life.

We eat Italian style. There's no surprises there - after all my husband is an Italian celebrity chef, but we don't just eat and run. We eat like we're in a restaurant - savouring every bite while talking about our and the children's days. Sometimes we're there for a couple of hours, long after every morsel has been devoured. It's our special time.

And so we make sure the food looks as good as it tastes. This risotto is given superstar status thanks to the Parmesan Basket. But it's easy to do - believe me if I can do it, anyone can. So follow this simple recipe - one of my husband's best I think - and impress your loved ones too. Buon Appetito!

Prep time 10 mins
Cooking time 30 mins
Serves 4


200g grated Parmesan, plus extra for garnish
Olive oil, a drizzle
400g carnaroli rice
1 litre, hot vegetable stock
Slices of truffle or truffle oil

To make the Parmesan baskets, place 4 small bowls upside down on a tray. Warm a small non-stick frying pan over low heat. Sprinkle a quarter of the Parmesan in a thin layer over the pan and melt, 3-4 minutes.

As the cheese begins to melt and stick together to form a sheet, gently lift it off the pan using tongs and place it over an upturned bowl, allowing it to cool and take the shape of the bowl. Repeat process to make the remaining cheese baskets. Refrigerate the baskets for at least 10 minutes to set.

Heat oil in a pan over high heat, add the rice and toast for 2-3 minutes. Gradually add a ladleful of hot stock and stir continuously until the rice absorbs all the liquid. Repeat process until you’ve used up all the stock and the rice is cooked al dente, around 18 minutes.

To serve, remove the Parmesan baskets from the fridge. Spoon in a portion of the risotto and garnish with grated Parmesan and a drizzle of truffle oil or slices of fresh truffle.

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