Risotto al Tartufo Nero...Risotto al Tartufo Nero e Topinambur

An elevated Carnaroli rice dish featuring a velvety Jerusalem artichoke purée, finished with freshly shaved black winter truffle and toasted Piemonte hazelnuts.

Ingredients

Cooking Instructions

1. 01

   To make the sunchoke purée: Boil the diced sunchokes in salted water until very tender. Drain and blend with heavy cream and a pinch of salt until perfectly smooth. Set aside and keep warm.

2. 02

   In a wide, heavy-bottomed pan, sweat the shallots in olive oil over low heat until translucent but not browned.

3. 03

   Increase the heat to medium. Add the Carnaroli rice and 'tostatura' (toast) the grains for 2 minutes until they are hot to the touch and smell slightly nutty.

4. 04

   Deglaze the pan with the cold white wine, stirring constantly until the alcohol has evaporated and the liquid is absorbed.

5. 05

   Begin adding the simmering stock one ladle at a time, stirring frequently to release the rice starch. Maintain a gentle simmer throughout the process.

6. 06

   Halfway through the cooking process (at about 8 minutes), stir in the sunchoke purée.

7. 07

   Continue adding stock until the rice is 'al dente'—firm to the bite but creamy (approximately 16-18 minutes total).

8. 08

   Perform the 'Mantecatura': Remove the pan from the heat. Vigorously beat in the chilled butter and Parmigiano Reggiano to create a wave-like ('all'onda') consistency.

9. 09

   Adjust seasoning with fine sea salt. Cover and let the risotto rest for 60 seconds.

10. 10

    Plate the risotto on warm flat plates. Garnish with the crushed hazelnuts and shave the fresh black truffle generously over the top at the table.