Having a black truffle and not using its aromas for other dishes can almost be considered a waste. Yes you can grate, shred and shave it over and into a dish, but allowing it to sit with fresh eggs or rice is another way to bring that glorious flavour to your plate.
I did consider the egg method but I decided to bury the fresh truffle in a sealed jar of arborio rice for several days. The rice actually mimics the soil that the truffle came from, slowing down the drying out process and, at the same time, infusing the rice with its aroma.
For the risotto itself, I’ve kept it quite simple. I could have introduced a variety of mushrooms, even pancetta, but I wanted the risotto to be all about that gorgeous little nugget of black fungus.
Ok, perhaps the duck fat roasted heirloom carrots I garnished it with brought some root vegetable love as well – made even tastier with a dusting of porcini salt I whipped up in the spice grinder.
Truffle was supplied by Lilydale