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Truffle and Chive Risotto     Veg   HT  MC    Italian    40mins

Serves 4    Hot  Vegetarian   Grains   Herbs  Alcohol   Main course  Eggless   Italy  Europe 



25g/1oz Butter

1 Onion, chopped

350g/9oz Risotto Rice

150ml/5 fl.oz. Dry white wine (check manufacture)

900ml/30fl.oz. Hot Stock

Salt and Pepper

2 heaped tbsp freshly chopped Chives

1 tbsp Truffle Oil

1 Small Truffle, very thinly sliced

4 tbsp finely grated Parmesan Cheese




1. Melt the butter in a saucepan. Fry the onion over medium heat for about 5 minutes, until it is golden, but not brown. Add the rice and stir over the heat for a further 2- 3 minutes.


2. Pour in the wine and cook until it has been absorbed.


3. Add one-third of the hot stock and cook until the stock has been absorbed, stirring often.


4.  Add half of the remaining stock and cook until the stock has been absorbed, stirring often. 


5. Add the remaining stock and cook as before, until the stock has been absorbed, stirring often. 


6. Season with salt and pepper and stir in the truffle oil, chives, sliced truffle and Parmesan cheese. 



Transfer the rice to a warmed serving dish and serve immediately sprinkled with extra Parmesan cheese.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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