Marcus Eaves

Marcus Eaves

23rd March 2011
Marcus Eaves




  • 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.

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