Yorkshire Times
Voice of the North
9:00 AM 27th April 2020

Beating Boredom? A Mere Truffle

For those in need of a little culinary inspiration, the Fauchon L’Hotel Paris’ Grand Café Fauchon has kindly shared its delicious Truffle Pasta Riso recipe.


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: 6g (chopped and shavings)
Old Comté (preferably aged for 14 months) : 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

1. 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 riso in a plate and fork it lightly to cool it. Top tip: this avoids the pastas sticking

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

- To prepare the truffle, peel and keep the trimmings
- Finely chop the trimmings
- Mandolin the prepared truffle and carve 5 regular shavings

2. 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

3. 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 about the hotel: