Tuesday, July 3, 2012
I had some truffle butter left over from a tasting plate my friend insisted I take, which I used to soften the leek and saute the rice first. Then I put 'microplaned' truffle into the risotto during cooking and later on top when I plated up. Yum, it was truly delicious.
It was also great the next day, we were fighting over it for lunch. I think risotto reheats really well. This maybe because I like mine quite 'soupy' and the rice still a little'al dente' so that the next day it is not too stodgy.