Black Moth Truffle Risotto

Ingredients

1 litre (2pt) of vegetable stock

2 tablespoons of good olive oil

2 onions finely chopped

1 clove of garlic finely chopped

1 truffle (30g) finely sliced

400g (14 o/z) risotto rice

2x 125ml glass of sherry

50ml of Black Moth truffle vodka

50g (2o/z) unsalted butter

150g (6o/z) finely grated Parmesan

50g (2o/z) grated cheddar

Sea salt and ground black pepper

1 bunch of baby carrots (or three each of the vegetables)

1 bunch of baby fennel

1 bunch of baby beetroot

1 bunch of baby onions

1 bunch of baby turnips

300g (12o/z) raw spinach or wild garlic if in season

Method

Heat a little butter in a large pan. Fry the vegetables without any colour until softened, then season with salt and pepper. Cover with water approximately double that of the amount of vegetables, bring to the boil then simmer for about 40 minutes. Pass off the stock and keep for the risotto.

Stage Two: Pané

In one dish season the flour. Into another dish beat an egg with a little lemon juice. In a separate dish mix 100g of white bread crumbs with 30g of grated Parmesan

Stage Three: Cheese Crisp

Take a baking tray; place a sheet of baking parchment on it Mix the cheddar cheese and 25g (1o/z) of Parmesan together. Sprinkle over evenly and bake at 180c, gas mark 4 or 350f until golden brown. Take out and cool break into small garnish pieces. You can add poppy seeds or any other seeds you like to give it. a twist

Stage Four: The Risotto

Heat the vegetable stock. Heat the olive oil in a separate pan, add the garlic onions and fry slowly without any colour. When the onion has the gone soft, add the truffle and fry a little to develop the flavour. Add the rice; when it begins to look a little translucent, add the sherry and vodka. Cook until all of the liquid has evaporated, then add a little stock and stir. When the rice has absorbed the stock, keep repeating until the rice is just cooked, but still a little nutty. Take off the heat and add 125g (5o/z) of Parmesan and the butter. Check the seasoning and leave to go cool

When cold, divide the risotto into six portions. Take a large pastry cutter and use it as a mould, pressing the risotto into it. When all have been moulded, place in the fridge to go firm. When firm you need to pane them, pass though the flour then the beaten egg and pass though the breadcrumbs and keep chilled until needed.

Stage Five: Vegetables

Take two pans of boiling salted water. In one pan, add the beetroot and cook until just soft. Take out and plunge into iced cold water. In the other pan, cook the carrots. These should take only 2 minutes; then plunge into cold water. Repeat with the other vegetable but cook the fennel last. When cold, trim the tops and rub the skins off with your fingers. Just trim the fennel

Stage Six: Butter and truffle sauce ingredients

1 shallot finely chopped

2 slices of truffle chopped

150g (6o/z) unsalted butter

25ml Black Moth truffle vodka

25ml sherry

25ml double cream

Salt and ground black pepper

Method

Dice the butter and keep cold. Take a little of the butter and heat in a pan. Add the chopped shallots and truffle, and cook until soft without any colour. Add the vodka and sherry. Turn the pan on to its side and flame. When the alcohol has burnt off, add the double cream, then take the cold butter and whisk in- do not boil. When all the butter has been incorporated, season and keep warm

To serve

Start by deep-frying your risotto at 200c, on Gas Mark 6 or 400f until golden brown. You can also pan-fry in a good amount of cooking oil.

Take three pans and heat a little butter in each. Add the baby vegetables but not the beetroot; heat until they start to caramelise. Take the other pan and add the wild garlic or spinach and quickly toss; when it has just wilted, place on a kitchen cloth. Arrange the wild garlic or spinach in the middle of the plate, and spoon over the truffle butter sauce. Place your risotto cake on top, arrange the beetroot around the side and place the rest of the vegetables on top. Garnish with the cheese crisp and a little sliced truffle

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