“The” classical italian dish when it comes to comfort food. Representing the national colours of its origination, what dish would be better to make a rainy evening better and remind you of the last time you were sitting in the sun?
For 4 people
- 20 ml olive oil
- 4 spring onions, white part
- 125ml white wine
- 250 gr risotto (arborio, carnaroli) rice
- 750 ml vegteable stock
- 20 gr white truffle (if not avaialble 1 1/2 tbsp. truffle oil)
- 60 gr butter
- 60 gr parmesan
- 250 gr cherry tomatoes
- 6 tbsp rice vinegar
- 1 tbsp mirin
- 1 tbsp white sugar
- olive oil
- 4 spring onions, green part
- 100 gr parmesan
- Slice half of the cherry tomatoes and very fine slices, if you have a mandoline you make your life a lot easier but it can also be done with a very sharp knife.
Heat the rice vinegar and the mirin with the sugar and a pinch of salt and pour into a bowl and place the tomato slices in the vinegar mixture. Set aside at room temperature.
- Grate 3/4 of the white truffle with a fine grater and mix into the butter.
Place the other half of the tomatoes on a baking tray, sprinkle with olive oil and salt and put it into the oven at 180° for approximately 20 minutes or until the skin bursts and starts turning dark. Cut the green part of the spring onions diagonally so you have long thin slices.
- Place the vegetable stock in a pan and bring up to a simmer to avoid cooling the risotto down when adding the stock.
Cut the white part of the spring onions in small pieces and start sweating them on medium heat in olive oil in a large pan. Pans work a lot better to make risotto then pots because of the larger surface area. When the onion starts getting translucent add the rice and turn the heat up to medium-high.
- The rice will start changing from being white to also being translucent on its tips. When this stage is reached, add the wine and let it reduce quite quickly.
Start adding enough stock to cover the ristotto when the wine is 3/4 reduced and set the heat so the risotto is in a state of constant small bubbling.
- Stir the risotto every 2 – 3 minutes, no need to stand next to it constantly!
Keep adding stock when the previous one has evaporated until the rice has a texture that feels like the rice still has a little bite. Add enough stock so that the risotto has a liquid – saucy texture.
- Add the butter with the truffel in it to the risotto and start stirring constantly so the butter and the stock form a liaison and the risotto gets even creamier.
Grate the parmesan into the risotto and stir to mix, add more stock if you feel like the rice has soaked up too much. Remeber that the risotto is supposed to make waves on your plate! Season to taste and enjoy the smell of the truffle going through your kitchen.
- To plate the dish, use a pasta bowl and spoon the risotto into it. Tap the bottom of the plate to get the rice to distribute evenly in the dish.
Remove the tomatoes out from the oven and pull the skin off, just break the tomatoes down with a fork and mix them with a little salt.
- Take the sliced tomatoes out of the pickling liquid and drain on some white paper or a towel. Line the slices up overlapping in the middle of the plate to form a line.
Place the green spring onion slices on top of it.
Use a teaspoon to make a quenelle out of the oven-roasted tomatoes and place on the bottom of the plate. Grate some of the parmesan and place it on the top of the plate.
- Shave some of the cheese in small strips with a peeler.
If you have used real truffle now is the time to use a truffle shaver and shave some on top.
Enjoy the dish and its amazing truffle aroma!