Truffle Recipes & Chefs Gallery

Chef Simon King

Welsh Truffle Risotto
Reserve a table at Restaurant 1861 here


50g butter

1 fresh truffle

Small bunch chives snipped

25g chopped onions

100g short grain risotto rice

185ml chicken or vegetable stock

25g grated parmesan cheese

25g butter

Place the rice in a jar with the truffle, seal with a lid and place in the fridge for a couple of hours or overnight.

Melt the butter in a saucepan and add the chopped onions, cook gently for around 2 to 3 minutes, allowing the onions to soften without gaining colour.

Add the rice and continue to cook for around 2 to 3 minutes. Add the stock, little by little and season with salt and pepper. Stir frequently and if necessary add more stock until the rice is cooked, when the rice is cooked it should have absorbed all the stock. Stir in the butter, parmesan cheese and chives. Divide into your chosen serving dish and finally shave the truffle over the top.