Fauchon l'Hotel's famous French truffle pasta riso

Luxury London

9 April 2020

For those in need of a little inspiration - with a side of escapism. This gourmet dish from Fauchon l'Hotel Paris's Grand Cafe Fauchon is surprisingly simple to prepare

9 April 2020 | Luxury London

Serves 2

Ingredients

80g Pasta riso
60g butter
40g white onions
30g white wine
12g fine salt
5g ground white pepper
1 litre vegetable broth
1 bunch spring onion
30g mascarpone
¼ litre vegetable milk (or soy or almond alternatives if required)
6g (chopped and shavings) black melanosporum truffle
6g old comté (preferably aged for 14 months)  
2g fleur de sel (flower of salt)
3g chervil (or small chard shoots of French parsley or watercress) 
2g Fauchon olive oil (or any good olive oil you may already have at home)

Method

Cooking the riso:

Chop the white onions and sweat them in butter without colouring
Add the riso and coat in the fat, as you would for a risotto
Season with fine salt and pepper
Add the hot vegetable broth and gradually cook the risotto (for approximately 11 mins)

Drain the pasta rice, reserving the cooking broth 
Once cooked, spread the riso in a plate and fork it lightly to cool it. Top tip: this avoids the pastas sticking

Preparing the spring onion:

Chop the white and the green of the spring onion finely

Truffle:

To prepare the truffle, peel and keep the trimmings
Finely chop the trimmings
Mandolin the prepared truffle and carve 5 regular shavings

Second stage with the Vegetable broth:

Reduce the reserved vegetable broth by half by simmering
Add the milk of your choice and 30 gr of butter, bringing it to a simmer and cook for approximately 3 minutes
Adjust the seasoning to your liking and then mix together with the cooked pasta rice. Remove from the heat. Top tip: the riso must be smooth
Cut the Comté cheese into fine slices and then triangles Top tip: do not slice them too thick or they will not melt evenly

Finishing the riso

Add the chopped spring onion, chopped truffle, mascarpone and adjust the seasoning
Place the riso in a deep plate and scatter the truffle and old Comté shavings in the center. Then add the chervil / parsley / watercress according to availability and season with olive oil

Nightly rates at Fauchon L’Hotel start from 450 EUR for a Classic Room (room only). Visit hotel-fauchon-paris.fr