I hope I don't have to explain to you that I am a huge fan of truffle. And that also applies to Italian cuisine, including, of course, risotto. But this has not always been the case; I used to get sick of the smell of risotto. Of course I don't understand any of that anymore!
Fortunately, flavors develop…
When I come across a fresh truffle, I almost always take it with me, without knowing what I'm going to make with it. I had some mushrooms and herbs in the fridge and that's how this version was created. Actually a very simple risotto that comes to a (much) higher level because of the truffle. Plus a delicious pickled egg yolk – it just happens to be in my previous recipe.
As far as I'm concerned, another delicious version of risotto, hence a new recipe. Got an appetite? To work!
Mushroom risotto with fresh truffle and a pickled egg yolk
2
persons1
hour15
minutes40
minutesTools
– Cooking ring or plug set
– Truffle slicer or a mandolin
Ingredients
2 egg yolks
100 gr salt
100 gr sugar
1 onion, finely chopped
1 clove of garlic, finely chopped
1 shoot White wine
150 gr risotto rice
0,5 l forest mushroom stock (may be from a cube)
200 gr mixed mushrooms
30 gr Parmesan cheese, grated
1 lump butter
4 twigs thyme, cured
10 twigs chives, cut into rings
20 gr fresh truffle
Preparation
- pickled egg yolks
- Mix the sugar with the salt.
- Put half in a bowl, make a well in each egg yolk with the back of a spoon.
- Separate the eggs and carefully place the egg yolks in the wells.
- Add the rest of the sugar and salt to this so that the yolks are nicely covered. Let stand at room temperature for 1 hour and 15 minutes.
- Rinse the egg yolks very carefully just before serving.
- Risotto
- Heat a dash of olive oil in a frying pan (which you have a lid for) and sauté the onion.
- Add the rice and cook until the grains become slightly translucent.
- Add the garlic and thyme, fry briefly.
- Deglaze with a generous splash of wine.
- Stir frequently until the wine has evaporated, then add the stock; one tablespoon at a time.
- Cook the rice in this way for about 18 minutes. Keep stirring regularly.
- Cut the larger mushrooms into slices and add them to the risotto after 10 minutes so that they continue to cook for another 8 minutes.
- Taste to see if the rice is cooked and then remove from the heat. Add the butter, Parmesan cheese and chives to the pan and let it rest for a few minutes with the lid on.
- Then toss and season with freshly ground pepper.
- mushrooms
- Clean the smaller mushrooms and fry them in some butter and the chopped thyme until golden brown.
- layout
- Place a cooking ring in the center of your plate and spoon risotto into it. Incidentally, this is less than a normal portion; it will bring you the formatting as in my photos. Enjoy again later!
- With the back of a spoon, make a well in the center of the risotto and place the egg yolk in it.
- Divide the fried mushrooms around this and add fresh herbs or cress if necessary; see the image below.
- Scrape the truffle and place them in a tile-like manner around the egg yolk on the risotto.
- Pour a little parsley oil on three places around the risotto.
- Buon appetito!
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