When blessed with a truffle you needn’t over think its use. Pick something you love whether is pasta, eggs, or in this case risotto and let the truffle lead the way.
In this truffle risotto with duck fat & Roasted heirloom carrots recipe buried the fresh truffle in a sealed jar of arborio rice for several days, infusing the rice with its aroma.
INGREDIENTS
160 g baby carrots, washed & unpeeled
1½ tbsp duck fat
Freshly milled black pepper
Porcini salt
1 litre vegetable stock
2 tbsp butter
1 tbsp olive oil
1 leek (100 g) thinly sliced
2 cloves garlic, finely grated
1 cup truffle infused arborio rice
? cup white wine
15 g Pecorino, finely grated
5 g truffle, thinly sliced – plus extra to garnish
1 tbsp butter
¼ cup carrot leaves, roughly chopped
Virgin olive oil, to garnish
For preparation instructions visit He Needs Food
