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1 Shallot
2 Cloves garlic
150g Arborio risotto rice
80ml Noily Prat
700ml White Chicken Stock
10g Diced (finely chopped) Summer Truffles
60g tablespoons softened butter
60g Parmesan cheese
60g Crème Fraiche
Finley chopped soft herbs ( eg parsley, chervil etc)


Bring the white chicken stock to the boil, and then turn off the heat.

Heat a saucepan on a medium heat until the pan reaches a nice heat for sweating your shallots.

Add the olive oil and heat until they start to cook but without colour. Now add the finely chopped shallot, garlic and risotto rice.

Cook out the risotto rice and keep stirring over medium heat until the garlic and shallot are tender. The rice will become translucent around the edges.

Add a generous pinch of salt and add the Noily Prat, reduce until dry.

Add the white chicken stock little by little; as the rice is soaking up the stock then slowly add a little more.

Add the chopped truffle and continue cooking until the risotto is dry but making sure the rice is tender. You may not have to use all of the stock.

Finally add the Parmesan cheese, crème fraiche and butter, stirring continuously and season to taste, at the last second add the finely chopped herbs-Shave the remaining truffle over the top of the risotto using a truffle slicer or sharp mandolin and serve.