Ingredients
100g risotto
100g porcini mushrooms
500g butter
10g garlic
2g olive oil
5g basil
30g shallot
50ml white wine
5g truffle paste
200ml fresh cream
100 ml chicken stock
5g basil
5g parsley
5g chives
Method
Slice the onions and garlic thinly and cut the porcini mushrooms in chunks.
Prepare the herbs by chopping and slicing them, and put aside.
Sweat the onion and garlic in olive oil for a few seconds.
Add the mushrooms and risotto. Deglaze with white wine and reduce. Start pouring the stock and cook, stirring all the time.
While the stock is reducing, continue to add more stock, little by little, until the risotto is almost done.
When ready, stir in some cream and butter knobs.
Add the herbs and truffle paste and serve.
Garnish with a Parmesan crisp.
Stephen Borg Saydon is an Executive Sous Chef, The Westin Dragonara Resort, St Julian’s.