Locanda Locatelli at the Hyatt Regency in Marylebone, Digby had chicken parcels made from the finest pasta in a consommé, then a risotto with black truffle followed by cinnamon ice-cream. Another late night but so much fun, somebody’s got to do it.
You need a white truffle and a teaspoon of white truffle butter, which you can buy at Italian delicatessens. At the final stage of the risotto – the mantecatura, add the truffle butter along with the Parmesan. Serve the risotto in bowls and then shave the cleaned white truffle over it at the table with great ceremony.
For the ultimate truffle risotto, put a truffle into your jar of rice for at least 24 hours before you want to make it, so that its wonderful aroma can infuse the rice.
2.5 litres homemade chicken stock
50g butter (cut into even-sized pieces and kept very cold)
1 onion, chopped very, very finely
400g superfine carnaroli rice
125ml dry white wine
Salt and pepper
Take the pan off the heat and let the risotto rest for a minute without stirring. This slight cooling is important because you are about to add butter and cheese, and if you add these ingredients to piping-hot risotto, they will melt too quickly and the risotto may split.
Quickly beat in the cold butter, then beat in the cheese, the result should be a risotto that is creamy, rich and emulsified.
At this point, taste for seasoning – the risotto may not need any seasoning at all.
Serve the risotto swiftly and the perfect consistency (all’onda), is when you tilt the bowls the risotto should ripple like the waves of the sea.