A venerable risotto,  here the grains are not subjected to the usual preliminary turning in hot oil or butter, but are plainly cooked in chicken stock and finished in the oven. I have adapted the recipe from a cookbook published in the 1880's by Giovanni Vialardi, chef to Vittorio Emanuele, Italy's first monarch.

 

Serves 4-6

 

450g risotto rice (Arborio, Roma or Carnaroli)

About 1 litre chicken stock

Salt and freshly-ground pepper

To finish

1 fresh white truffle (about 40g)

50g unsalted butter

50g freshly grated parmesan

 

Preheat the oven to 180C/350F/Gas Mark 4. Meanwhile, wash, drain and measure the volume of rice. Measure out twice the volume of stock to rice. Bring the measured stock to the boil in a large pot, stir in the rice, return to the boil and gransfer to an ovenproof casserole. Cover and bake for 30-40 minutes, till the broth has all been absorbed and the rice is tender.

Stir half the butter and half the parmesan into the rice. Remove half the rice and reserve, top the remaining rice with a layer of finely grated truffle, replace the reserved rice, dot with small scraps of the remaining butter and the rest of the parmesan and bake for another 10 minutes or so, till a light crust has formed.

 

Recipe from Truffles.