Risotto Acquerello and Fresh Black Truffle - Chef Recipe by Francesco Mannelli.

Ingredients

500g risotto acquerello
2.5L chicken stock
150mL dry white wine
230g diced butter
50g black truffle paste (good quality)
150g grated Parmesan
50g fresh black truffle
1 medium shallot
Pinch of salt

Chicken stock:

1/2 head celery
1 small carrot
1 brown onion
500g roasted chicken wings
200g chicken feet
500g chicken bones
1 bay leaf
1 parsley stalk

Method

Chicken stock:

Put all ingredients into a large pot and simmer for 90 minutes.

Risotto acquerello:

Mix the truffle paste and 200g soft butter ahead of time, refrigerate and then dice it.

In a large pot start with 30g butter and 1 finely chopped shallot. When the shallots are getting blond add rice. Toast the rice until it is hot and colour starts to change, then deglaze with white wine.

When the wine has evaporated, start adding the stock and cooking the risotto for about 17-18 minutes, adding the stock little by little at the time, keep it always at rice level.

At the end ‘mantecare’ with truffle butter, Parmesan and then shaved truffle on the top.

Serve in a shallow bowl.