Winter is here which means the best of the Australian truffle season has arrived. I have a number of favourite truffle recipes but nothing can beat a creamy risotto heady with the aroma of fresh truffles with a fresh grating of parmesen cheese.

To make the best risotto you need the best rice which, in my opinion is the Acquerllo aged carnaroli from Italy. It is aged for 18 months and is carefully graded so all grains are the same and quite firm. This means they take more stock and the dish ends up creamer and full of flavour due to a longer cooking time and the absorption of more stock. If you cant find the Acquerllo the any carnaroli rice will do and failing that use arborio which I think tends to collapse quite quickly.

As for stock use the best quality, better yet make your own, and make more than you need and freeze it. There will be a recipe soon for home made stock in the “How to Cook” tab.

Lastly use the best olive oil. I use and recommend the Cutera extra virgin olive oil from Sicily but there are many great Australian oils such as Josephs from South Australia.

Risotto Bianco with fresh black truffle

500g Carnaroli rice, preferably Acquerello
50g unsalted butter to start

100ml extra virgin olive oil
3 shallots/eschalot and 1 stalk of celery chopped very fine.

1 clove of garlic finely chopped
50 ml dry white wine
2 lt. vegetable or chicken stock
100g salted butter to finish
100g grated Parmesan plus more for the table
Salt to season

In a large pan heat the butter and olive oil. Add the eschalot and lightly fry until transparent, don’t let it colour, add garlic.

Imediatly add the rice and stir until the grains become transparent- about a minute. Add the wine and keep cooking until it has completely evaporated. Add a ladle or two of boiling stock to cover the rice, simmer and stir until the liquid is almost entirely incorporated. Keep adding the boiling stock a little at a time till almost cooked – about 20 to 30 minutes, depending how ‘al dente’ you like it. Remove from heat and stir in the butter and Parmesan adding a little salt to adjust seasoning.

Rest for 3-4 minutes with lid on before serving.

Shave over each plate a generous serve of black truffle. Serves 6-8.

Mushroom and truffle risotto

500g Carnaroli rice, preferably Acquerello
50g unsalted butter to start

100ml extra virgin olive oil
3 shallots/eschalot chopped very fine

1 clove of garlic finely chopped
50 ml dry white wine
2 lt. vegetable or chicken stock
20g dried porcini, soaked in cold water for 30 minutes, drained and chopped
150g of chopped mushrooms.
100g salted butter to finish
100g grated Parmesan plus more for the table
Salt to season

In a large pan heat the butter and olive oil. Add the onion and lightly fry until transparent, don’t let it colour, add garlic.

Imediatly add the rice and stir until the grains become transparent- about a minute. Add the wine and keep cooking until it has completely evaporated. Add a ladle or two of boiling stock to cover the rice, add the porcini and simmer and stir until the liquid is almost entirely incorporated. Add the mushrooms, a couple of pinches of salt and keep adding the boiling stock a little at a time till almost cooked – about 20 minutes, depending how ‘al dente’ you like it. Remove from heat and stir in the butter and Parmesan adding a little salt to adjust seasoning. Rest for 3-4 minutes with lid on before serving with a bowl of grated Parmesan on the table for guests to add if they like. Shave over each plate a generous serve of black truffle. Serves 6-8.