Tuesday, July 3, 2012


I had a lot of fun at the Manjimup Truffle Kuffle a few weeks ago. At the end of the day they were selling small truffles cheaply so I picked up this little beauty - 18g for $10! I made a pretty standard risotto of chicken and mushroom, adding garlic and chives. And using Granda Prado Parmesan.
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.

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