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Pairings & recipes / Truffle risotto

Truffle risotto

with the cuvée Réserve · Brut blend Grand Cru

Creamy black truffle and Parmesan risotto
Recipe 01

Creamy black truffle and Parmesan risotto

Time · Prep 20 min · Cook 25 min · serves 4

Ingredients

  • 320 g Carnaroli or Arborio rice
  • 1 small black truffle (15–20 g) + 2 tsp truffle oil (optional)
  • 1 shallot
  • 1 litre hot chicken stock
  • 100 ml dry white wine
  • 50 g cold butter, diced
  • 60 g freshly grated Parmesan
  • Salt, pepper

Method

  1. Sweat the finely minced shallot in 20 g of butter without colouring in a wide sauté pan.
  2. Add the rice and toast for 2 to 3 minutes until translucent, then deglaze with the white wine and allow to evaporate almost completely.
  3. Add the hot stock one ladleful at a time, stirring regularly and waiting for each addition to be absorbed before adding the next, for 16 to 18 minutes until the risotto is creamy yet still slightly firm.
  4. Off the heat, stir in the cold butter and Parmesan for the mantecatura, beating vigorously; adjust the seasoning.
  5. Fold in half the truffle, finely grated or chopped, then plate and finish with the remaining truffle in thin shavings and, if desired, a drizzle of truffle oil.

Why the pairing works. The richness of the risotto and the intense aroma of truffle align with the power of the Pinot Noir and the tension of the Chardonnay in the champagne, which add definition and length.

White truffle and button mushroom risotto
Recipe 02

White truffle and button mushroom risotto

Time · Prep 25 min · Cook 25 min · serves 4

Ingredients

  • 320 g Arborio rice
  • 150 g small button mushrooms
  • 1 shallot
  • 1 litre hot vegetable stock
  • 80 ml dry white wine
  • 40 g butter + 2 tbsp olive oil
  • 50 g freshly grated Parmesan
  • 1 small Alba white truffle or white truffle preparation

Method

  1. Clean and finely slice the button mushrooms, then sauté over high heat in olive oil with a pinch of salt until lightly golden; set aside.
  2. In a saucepan, melt 20 g of butter, add the minced shallot and sweat without colouring, then add the rice and toast for 2 minutes.
  3. Deglaze with the white wine, allow to reduce, then add the hot stock progressively, stirring continuously for about 18 minutes until creamy.
  4. Fold in the sautéed mushrooms, then off the heat stir in the remaining butter and Parmesan, mixing vigorously to bind; adjust the seasoning.
  5. Serve in deep plates and finish with thinly shaved white truffle added at the very last moment to preserve its fragrance.

Why the pairing works. The delicate notes of white truffle and mushroom harmonise with the aromatic finesse of the Chardonnay and the structure of the Pinot Noir, both highlighted by the creamy texture of the risotto.

Other pairings of this cuvée

Discover the cuvée Réserve ← All pairings