We may not be able to visit Paris’s Fauchon l’Hotel Paris Grand cafe Fauchon but we are delighted to be able to bring you a delicious ‘Truffle Pasta Riso’ recipe which they are particularly well known for. So if you are looking for a little escapism and luxury in these testing times then look no further than this beautiful recipe.

INGREDIENTS
Pasta riso: 80g
Butter: 60g
White onions: 40g
White wine: 30g

Fine salt: 12g
Ground white pepper: 5g
Vegetable broth: 1 litre
Spring onion: 1 bunch
Mascarpone: 30g
Vegetable milk (or soy or almond alternatives if required): ¼ litre

Black melanosporum truffle (or any truffle you can get): 6g (chopped and shavings)
Old Comté (preferably aged for 14 months minimum) : 6g
Fleur de sel (flower of salt): 2g
Chervil (or small chard shoots of French parsley or watercress): 3g
Fauchon olive oil (or any good olive oil you may already have at home): 2g

METHOD

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

-Once cooked, spread the risk in a plate and fork it lightly to cool it, this avoids the pasta sticking.

Preparing the spring onion:
– Chop the white and the green of the spring onion finely

Truffle
– 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
– Add the chopped spring onion, chopped truffle, mascarpone and adjust the seasoning
– 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

For more recipes and inspiration see Jenni Helin’s top picks here>>>>