Chestnut and Truffle Risotto
Colin Buchan put this on the lunch menu at the York and Albany and it’s one of the best risottos I’ve ever tasted. If you don’t have a truffle, finish the risotto with a drizzle of truffle oil instead.
- 2 tbsp olive oil
- 1 small onion, chopped
- 350g risotto rice
- 200ml white wine
- about 850ml hot vegetable stock
- 250g cooked chestnuts (vacuum-packed are fine)
- 200g cold butter, diced
- 50g Parmesan cheese, freshly grated
- 1 tbsp chopped flatleaf parsley
- 1 truffle, finely chopped, or 1 tbsp truffle oil
- salt and freshly ground black pepper
Heat the oil in a large pan over a medium heat. Add the onion and cook, stirring, until soft and translucent, about 2 minutes. Stir in the rice and cook for a further 2 minutes. Turn up the heat and add the wine – it should sizzle as it hits the pan. Cook for about 2 minutes to evaporate the alcohol.
Once the liquid has reduced, begin adding the hot stock a ladleful at a time over a medium heat, allowing each addition to be absorbed before adding the next, and stirring continuously. The rice should always be moist but not swimming in liquid. The process of adding and stirring should take about 18 minutes.
Crumble 200g of the chestnuts and add them to the risotto for the last 4 minutes of the cooking time. Finely slice the remaining 50g of chestnuts.
When the risotto is done, remove it from the heat and stir in the cold butter. Finish with the Parmesan and parsley, then season well and serve garnished with some sliced chestnuts. Finish with a sprinkling of truffle or a drizzle of truffle oil.