‘A Celebration of Truffles’ - Inox Dine - A Recipe

“While it’s difficult and expensive for home cooks to buy fresh truffles - and of course we can’t dine out on truffles every day - I’d encourage anyone interested to try truffle oil,” said Joe Berry, head chef of Inox Dine restaurant, Sheffield. 

“It can be a great introduction to the flavour and, as a secret seasoning, will really add something to your repertoire of cooking. Buy a bottle, pop it in your store cupboard and you can use it for two or three years."

The flavour of truffle pairs best with earthy flavours such as artichokes, potatoes, and asparagus it also works beautifully with the creaminess of eggs and, if used sparingly, with chocolate. Beware it can be quite over powering when using it in infused oil so add a little at a time, tasting as you go.

Truffle oil is best used to finish dishes as most of it is made with extra virgin olive oil which has a very low burn temperature.

CHICKEN, MUSHROOM AND TRUFFLE RISOTTO

SERVES 2.

1 Chicken leg cooked, cooled and shredded

40 g Dried Porcini Mushrooms soaked in 300ml of boiling water and chopped

250g Chestnut Mushrooms sliced

1 small onion finely chopped

250g Carnoroli rice

50g Butter

100g Parmesan

Glass of white wine

1.2l. good quality chicken stock

1 small bunch of parsley finely chopped

Truffle oil

2 teaspoons of grated (or sliced if you have a truffle slicer) fresh summer truffle

I punnet of water cress

METHOD

Reserve the water used to rehydrate the porcini mushrooms and add to the chicken stock.  

Combine both in a pan and bring to a gentle simmer.

Gently cook the onions in 3 tablespoons of vegetable oil in a heavy based pan until soft – do not brown or burn.

Add the rice and stir making sure each grain is coated in oil. This should be done on a medium heat to warm the rice up.

Add the wine and cook for a further 2 or 3 minutes. The rice should be almost translucent at the tip of each grain.

Add the shredded chicken and mushrooms.

With a ladle add the stock, stirring and allowing the liquid to be soaked up before the next ladle is added – This should take 10 – 15 minutes.

When you are satisfied the rice has cooked out and you have the right consistency - if you shake the pan there should be a good ripple across the mixture.

Now add the butter and parmesan and, with some elbow grease, work into the risotto to emulsify and enrich. 

Add the parsley and approximately 2 tablespoons of truffle oil and a serve topped with a good bunch of water cress and your freshly grated truffle.

Tickets for ‘A Celebration of Truffles’ on Friday, October 17 at 7pm are priced at £34 per person for a three course meal including a welcome drink on arrival. To make a booking and to purchase tickets call 0114 2226043 or email dine@inoxdine.co.uk