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This recipe was uploaded by TheBeast2
Quantities may not be accurate as I am doing this from memory As always, this risotto needs a good stock. I make my stocks fresh for every dish, allowing me to fit the flavour of the stock to the flavour of the dish, as well as ensuring freshness. For this recipe, my stock included saffron for a wonderful golden colour, as well as chantenay carrots for a complementary sweetness. Heat the groundnut oil on medium heat in a deep sided pan Peel the onion, remove the outer layer and root and cut into julienne Lightly fry the onion until softened Add the rice and toast for a minute Add the wine, increase heat to full and reduce by 2/3rds Add the chicken and sear as the wine evaporates. Season with vanilla salt Set heat at medium Add the stock, a ladle at a time, stirring constantly When 3/4s of the stock has been added, add the basmati rice Add the rest of the stock, increase heat to full and boil, stirring intermittantly until the rice has absorbed the stock Turn off the heat Stir in the mascarpone and grated parmesan Whisk in the butter to emulsify Season to taste with the smoked salt Finish with a few drops of black truffle infused porcini oil