Truffle Risotto

CYGNET KITCHEN
70Ingredients
30Minutes

Ingredients

US|METRIC
  • 40 grams truffle (fresh White or Black Winter, or 50g Summer Truffle)
  • 1 liter chicken stock (fresh, approximately)
  • 180 grams arborio rice
  • 2 shallots (finely chopped)
  • 1 clove garlic (crushed.)
  • 1 tablespoon extra-virgin olive oil
  • 250 milliliters dry white wine
  • 50 grams butter (diced)
  • 50 grams grated Parmesan (finely)
  • salt (to taste)
  • ricotta (Homemade, makes 200g)
  • 750 milliliters whole milk
  • 250 milliliters double cream
  • 1/2 teaspoon sea salt flakes
  • 2 tablespoons lemon juice
  • spinach (dumpings)
  • 200 grams baby spinach leaves (wilted, dried and chopped)
  • 200 grams ricotta (fresh, either homemade or shop bought)
  • 50 grams Parmesan (finely grated, plus extra for garnish)
  • 50 grams plain flour (plus a little extra for dusting)
  • 2 eggs
  • 1 bunch fresh chives (chopped)
  • 1 clove garlic (crushed)
  • 40 grams unsalted butter
  • salad (Heirloom tomato)
  • 300 grams mixed tomatoes (halved or quartered depending on size)
  • 12 anchovy fillets (fresh, chopped, see note above)
  • 1 bunch mint leaves (removed)
  • 1 clove garlic (crushed)
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • sea salt
  • freshly ground pepper
  • roasted tomatoes (Slow, with Thyme & Bay)
  • 500 grams tomatoes on the vine (cherry)
  • 4 sprigs fresh thyme leaves (removed)
  • 2 fresh bay leaves
  • 200 milliliters extra-virgin olive oil
  • sea salt
  • freshly ground pepper
  • fennel (Roasted, with Chilli Oil)
  • 1/2 red chilli (de-seeded and finely chopped)
  • 1 teaspoon sea salt
  • 6 tablespoons virgin olive oil (extra-)
  • 1 fennel bulb (large, trimmed and cut into 8 wedges)
  • 1 tablespoon fennel seeds
  • sea salt
  • freshly ground pepper
  • courgette
  • broad bean
  • salad
  • 1 courgette (green & 1 yellow large, or two green courgettes)
  • 500 grams broad beans (fresh, in their pods)
  • 250 grams bocconcini (buffalo mozzarella, or regular mozzarella)
  • 4 sprigs fresh basil (leaves finely sliced)
  • 1/2 lemon
  • 1 tablespoon virgin olive oil (extra-)
  • sea salt
  • freshly ground pepper
  • 1 sourdough loaf (small, sliced)
  • 1 clove garlic (peeled and cut in half)
  • virgin olive oil (extra-, to drizzle)
  • 1 bunch radishes (washed)
  • 150 grams asparagus
  • 150 grams linguine (fresh or dried)
  • 1 tablespoon olive oil
  • 1 free range egg
  • 1 teaspoon walnut oil
  • freshly grated Parmesan (to serve)
  • chive flowers (optional)
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