Truffle Risotto & Spinach

Ingredients

• 120 g Shallot
• 2 clove Garlic
• 15 ml Olive oil
• 50 g Butter
• 320 g Arborio Rice
• 150 ml White Wine(optional)
• 1100 ml Vegetable Stock
• 80 g Parmesan
• 80 ml Heavy cream(optional)
• 25 g Truffle paste
• 10 ml Truffle oil
• 120 g Baby Spinach
• 1 Lemon(optional)
• 8 g Salt
• 2 g Black pepper
• 200 ml Water(optional)

Method

1. 1

   Prep: finely chop the shallot and mince the garlic. Warm the Vegetable Stock in a saucepan or microwave until hot (steaming, not boiling).

2. 2

   In a wide pot over medium heat, warm Olive oil and melt 25g Butter. Add shallot with 3g Salt and cook until soft and translucent, 4–5 minutes. Stir in garlic for 30–60 seconds.

3. 3

   Add Arborio Rice and stir constantly until the grains look slightly translucent at the edges, 2 minutes. Pour in White Wine (if using) and stir until nearly evaporated.

4. 4

   Add hot stock a ladle at a time (about 150–200ml), stirring often. When the pan looks almost dry, add the next ladle. Continue 18–20 minutes until the rice is al dente and the mixture is creamy. If you run low on stock before the rice is tender, top up with Water.

5. 5

   Turn heat to low. Stir in remaining 25g Butter, Parmesan, Heavy cream (if using), Truffle paste, remaining Salt, and Black pepper. Fold in Baby Spinach until just wilted, 1–2 minutes. Adjust with a squeeze of Lemon if you want brightness.

6. 6

   Serve immediately in warm bowls. Finish each portion with a small drizzle of Truffle oil and extra black pepper.