Truffle Risotto & Spinach

• Shallot(4)
• Garlic(2 cloves)
• Olive oil(1 tbsp)
• Butter(50 g)
• Arborio Rice(320 g)
• White Wine(150 ml)optional
• Vegetable Broth(1.1 L)
• Parmesan(80 g)
• Heavy cream(80 ml)optional
• Truffle paste(1¾ tbsp)
• Truffle oil(½ tbsp)
• Baby Spinach(120 g)
• Lemon(1)optional
• Salt(1¼ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Finely chop {Shallot}. Finely chop {Garlic}. Finely grate {Parmesan}. Zest and juice {Lemon}.

   ~10 min

2. 2

   In a saucepan, bring {Vegetable Stock} and {Water} to a gentle simmer and keep it hot over low heat.

   ~8 min

3. 3

   Heat {Olive oil} and half the {Butter} in a wide pot over medium heat. Add {Shallot} with half the {Salt} and cook until soft and translucent, stirring often. Stir in {Garlic} for 30 seconds.

   ~6 min

4. 4

   Add {Arborio Rice} and stir constantly until the grains look glossy and smell lightly toasted.

   ~2 min

5. 5

   Pour in {White Wine} and stir until it’s mostly absorbed.

   ~2 min

6. 6

   Add hot stock a ladle at a time, stirring often, letting each addition absorb before adding the next. Keep the risotto at a steady, lively simmer until the rice is creamy but still has a slight bite.

   ~18 min

7. 7

   Turn off the heat. Stir in remaining {Butter}, {Parmesan}, {Heavy cream}, {Truffle paste}, remaining {Salt}, and {Black pepper}. Stir vigorously for 30–45 seconds until thick, glossy, and cohesive.

   ~3 min

8. 8

   Fold in {Baby Spinach} until just wilted. Add a squeeze of {Lemon} juice to brighten (start with a little and adjust).

   ~2 min

9. 9

   Spoon into bowls and finish with a light drizzle of {Truffle oil} and extra {Black pepper}. Serve immediately while glossy and loose.

   ~2 min