Renowned French foodie hotel Fauchon L’Hotel Paris shares the recipe for its famed truffle pasta riso, perfect for those keen to expand their culinary repertoire during this period of lockdown.
Recipe: Fauchon L’Hotel Paris’ French Truffle Pasta Riso
- 80g pasta riso
- 60g butter
- 40g white onions
- 30g white wine
- 12g fine salt
- 5g ground white pepper
- 1 litre vegetable broth
- 1 bunch spring onion
- 30g mascarpone
- ¼ litre vegetable milk (or soy or almond alternatives if required)
- 6g (chopped and shavings) black melanosporum truffle
- 6g Old Comté (preferably aged for 14 months)
- 2g fleur de sel (flower of salt)
- 3g chervil (or small chard shoots of French parsley or watercress)
- 2g good olive oil
Cooking the riso
- Chop the white onions and sweat them in butter without colouring.
- Add the riso and coat in the fat, as you would for a risotto.
- Season with fine salt and pepper.
- Add the hot vegetable broth and gradually cook the risotto (for approximately 11 mins).
- Drain the pasta rice, reserving the cooking broth.
Preparing the spring onion
Chop the white and the green of the spring onion finely
- To prepare the truffle, peel and keep the trimmings.
- Finely chop the trimmings.
- Mandolin the prepared truffle and carve 5 regular shavings.
Second stage with the vegetable broth
- Reduce the reserved vegetable broth by half by simmering.
- Add the milk of your choice and 30 gr of butter, bringing it to a simmer and cook for approximately 3 minutes.
- Adjust the seasoning to your liking and then mix together with the cooked pasta rice. Remove from the heat. Top tip: the riso must be smooth.
- Cut the Comté cheese into fine slices and then triangles Top tip: do not slice them too thick or they will not melt evenly.
Finishing the riso
- Place the riso in a deep plate and scatter the truffle and old Comté shavings in the center.
- Then add the chervil / parsley / watercress according to availability and season with olive oil.