Truffle risoni

Name: Truffle risoni
Cook time: 1 h 30 min
Cuisine: Italian
Ingredients: For the risoni base; 10ml olive oil; 1 medium brown onion, finely diced; 500g risoni; 250ml white wine; 500ml mushroom stock (made by boiling 1kg mushrooms in 4L chicken or vegetable stock with aromatic herbs and 350ml each of Madeira and white wine, until reduced by one-third); 75g French cultured butter; 100g Grana Padano; 50g shaved fresh truffles to serve; For the mushroom puree; 1 tablespoon olive oil; 1 onion, finely diced; 2 cloves of garlic, crushed; 200g button mushrooms, thinly sliced; 50g dried cepes (porcini), soaked in water until soft; 200ml mushroom stock; juice of 1/2 lemon; salt and freshly ground pepper; 

Leanne Tolra

October 18, 2011

Time:1-2 hours

Some say truffles partner best with other subtle flavours such as eggs, mushrooms, chicken and pasta.

Ingredients

For the risoni base
10ml olive oil
1 medium brown onion, finely diced
500g risoni
250ml white wine
500ml mushroom stock (made by boiling 1kg mushrooms in 4L chicken or vegetable stock with aromatic herbs and 350ml each of Madeira and white wine, until reduced by one-third)
75g French cultured butter
100g Grana Padano
50g shaved fresh truffles to serve
For the mushroom puree
1 tablespoon olive oil
1 onion, finely diced
2 cloves of garlic, crushed
200g button mushrooms, thinly sliced
50g dried cepes (porcini), soaked in water until soft
200ml mushroom stock
juice of 1/2 lemon
salt and freshly ground pepper

Method

- For the risoni: In a large, flat-bottomed pan, heat the oil. Add the onion and saute without colouring.
- Add the risoni, ensuring it is evenly coated with oil. Deglaze with the white wine and reduce until evaporated.
- Add half the warmed stock, stirring constantly until all the liquid has gone. Add the remaining stock.
- When the risoni is still al dente, spread onto a flat tray thinly and place somewhere cool.
- For the puree: Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and cook over medium heat for 6 minutes or until soft and transparent.
- Add the mushrooms and cook, stirring occasionally with a wooden spoon, for 5 minutes.
- Add the mushroom stock, a squeeze of lemon juice and salt and pepper. Increase the heat to high, bring to the boil and cook for 2 minutes. Immediately remove from the heat and transfer to a food processor. Blend to a fine puree.
- To serve: Place the risoni in a medium-sized saucepan, add 100ml of mushroom stock and bring to the boil over medium heat.
- When the liquid has completely evaporated, add the mushroom puree.
- Using a rubber spatula, mix well.
- Once the puree is hot and all the risoni is coated, remove from heat.
- Add the butter and Grana Padano to taste. Check seasoning.
- Spread the risoni on a plate and shave fresh truffles over.