Recipe Truffle riso

By Sébastien Monceaux  

Recipe for 4 people truffle riso

  • 125 g of Savoy riso pasta
  • 65g sweet onion
  • 30 cl of grapeseed Oil
  • 250 g white chicken stock (step 1)
  • 1 bunch of Thai onions
  • 60g of mascarpone
  • 20g of melanosporum truffle
  • 125 g white chicken stock (step 2)
  • 10g butter
  • 1 bunch of chervil pluche
  • Parmesan pieces
  • Salt and pepper


step 1: THE RISO

  • Peel and slice the white onions.
  • Sweat them in olive oil.
  • Add the raw riso.
  • Salt, paper and wet the riso with the warm white base for 11 minutes
  • Clear and shell.
  • Let rest slightly.

Assembly and finishing : 

  • Arrange everything in a soup plate.
  • Emulsify the white bottom with butter to obtain a creamy foam and draw up on the interior circumference of the plate.
  • Add chervil plumes and parmesan shavings, adding the grated truffle minutes.
  • You can also use broken trufflesin the riso.

step 2 : EMULSION

  • Put the pre-cooked riso with the white poultry stock and heat it for 5 minutes in a saucepan.
  • At the end of cooking add the chopped cébette, the mascarpone and a fine brunoise of black truffle.
  • Adjust the seasoning, if necessary..
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