Serves 2

Ingredients

80g Pasta riso60g butter40g white onions30g white wine12g fine salt5g ground white pepper1 litre vegetable broth1 bunch spring onion30g mascarpone¼ litre vegetable milk (or soy or almond alternatives if required) 6g (chopped and shavings) black melanosporum truffle6g 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 colouringAdd the riso and coat in the fat, as you would for a risottoSeason with fine salt and pepperAdd 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 trimmingsFinely chop the trimmingsMandolin the prepared truffle and carve 5 regular shavings

Second stage with the Vegetable broth:

Reduce the reserved vegetable broth by half by simmeringAdd the milk of your choice and 30 gr of butter, bringing it to a simmer and cook for approximately 3 minutesAdjust the seasoning to your liking and then mix together with the cooked pasta rice. Remove from the heat. Top tip: the riso must be smoothCut 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 seasoningPlace 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