We’re going to make a super nice truffle & celeriac risotto dish. It’s a great risotto recipe that works super well to prep and finish fast during service. We’ll serve the risotto with glazed black truffle, a parmesan cheese crisp, a smoked egg yolk and a delicious and rich black truffle coulis.
First let’s talk about the truffle. I use a beautiful black winter truffle, together with the white truffles these have the most flavor. This recipe would work with summer truffle as well, but these really lack flavor and I wouldn’t advice using them. Now I always store my truffle with some risotto rice and eggs. The truffle aroma will infuse with these ingredients and give them a real boost! Wrap the truffle with a kitchen paper and let these ingredients infuse at least for a day in your fridge.
The celeriac glaze & celeriac
2 | onions |
3 grams | salt |
1 | celeriac |
150 grams | Madeira wine |
10 | coriander seeds |
10 | black peppercorns |
1 liter | water |
3 sprigs | thyme |
Cut the onions in half and clean them. Now slice one onion in thin slices. Then add a drizzle of oil to a pan and caramelize the sliced onion with the salt. Meanwhile slice the remaining onion in six and toast them all around with a blowtorch. You can also do this on a barbeque or on a gas stove. Now take the celeriac and cut the bottom and top off. Then clean the sides. After that cut the celeriac in half and slice the biggest half in thin slices on a mandolin. Be careful because a mandolin is super sharp. Now stack those slices and cut two third with a small round cutter. Keep the trimmings for the glaze. Cut the remaining one third of the slices in julienne and then in small cubes also known as brunoise. Then season a pan of boiling water with salt and blanch both the brunoise and the small rounds for around a minute. Directly cool them down in ice water to prevent them from overcooking and turning brown. Now take them out of the ice water after a couple minutes and keep both separated in your fridge for later. Then take the remaining celeriac and cut it in cubes. Add the cubes to the caramelized onion together with the celeriac trimmings and pan fry it for a couple of minutes. You really want a nice golden brown color for the best flavor. Once that’s done deglaze the pan with the Madeira wine and also add the coriander seeds, the black peppercorns, the water, the toasted onion and the thyme. Let this simmer on a low heat for around 6 hours. After that drain the broth and let it drip for at least 30 minutes so you don’t waste a single drop. Then let the broth reduce till you have a super nice golden glaze. It’s not much, but it’s really liquid gold!
The risotto
2 | shallots |
4 grams | salt |
150 grams | risotto rice |
100 grams | white wine |
250 grams | vegetable broth |
20 grams | butter |
Cut the shallots in half and clean them. Now chop them. In total you need 50 grams of chopped shallot. Then add a drizzle of oil to a pan and soften the shallot with the salt. This takes around a minute or two. You don’t want to color the shallot. Now add the truffle infused risotto rice and glaze it for around a minute. Then deglaze the pan with the white wine and also add the vegetable broth. Bring this to a boil on a medium high heat and once it’s boiling cover the pan with a lid and let the rice cook in an oven at 160 degrees Celsius for 16 minutes. After that remove the lid. Be careful because the lid and handle are both very hot! Now add the butter and gently mix it through till the butter has melted. You don’t want to break down the rice so don’t overmix it with the spatula. Then transfer the risotto on a tray and cover it. Let it cool down in your fridge. Later on we’ll finish it.
The smoked truffle egg yolks
The truffle infused eggs |
Olive oil |
Hay |
First cover a metal tray with a thin layer of olive oil. Then take the truffle infused eggs and separate the egg white from the yolks. For this dish I won’t be using the egg whites, but you can use them for a different recipe like a truffle soufflé or a truffle emulsion. Now gently place the egg yolks in the olive oil. Then take a handful of hay and cover the bottom of a metal container. Light it on fire and directly cover it with a perforated metal container containing the egg yolk. Cover it as tight as possible and then let the yolks smoke for 1 to 2 hours depending on the intensity of smoky flavor you like. I can smoke indoors because of my ventilation system, but I suggest to do it outside. Then keep the yolks covered in your fridge for later.
The marinaded truffle rounds
The black truffle |
The celeriac glaze |
Slice the black truffle in thin slices on a mandolin or on a truffle slicer. Then stack the slices and place them on your cutting board. Cut the truffle with a small round cutter. It needs to be the same size as the celeriac. Place the truffle rounds on a tray and drizzle the celeriac glaze on top. This will prevent the truffle from drying out and really bring the flavor to a whole other level! Keep it covered in your fridge for later.
The truffle coulis
30 grams | truffle trimmings |
50 grams | vegetable broth |
10 grams | dark ponzu |
2 grams | salt |
3 grams | squid ink |
We’re definitely not wasting the truffle trimmings. Measure 30 grams of the truffle trimmings into a blender and also add the vegetable broth, the dark ponzu, the salt and the squid ink. Now blend this till smooth. You’ll end up with a rich and incredible flavorful truffle coulis. The perfect flavor booster. Pour it into a piping bottle and keep it in your fridge for later.
The parmesan cheese crisps
Grate some parmesan cheese on a silicon sheet and create 5 small piles. I use a fine grater for the best result. Now take a big round metal cutter and use it to tighty up the piles. Then microwave the parmesan cheese at 800 watts in intervals of 30 seconds. Do this till the cheese has melted and turned into a lovely golden crisp. Use the same cutter to shape the crisps into a nice round shape. Keep them dry and covered for later.
How to finish the dish
Place the celeriac and truffle rounds on the parmesan cheese crisps. Do this just before finishing the dish to prevent the crisp from turning soggy. Now transfer the precooked risotto in a pan and also add the celeriac brunoise and a drizzle of vegetable broth. Heat this up on a medium heat and try not to overmix it. This will break down the rice. Once it’s hot season the risotto with grated parmesan cheese. Mix it in and give it a final taste for seasoning. Now place a big spoon on the risotto in a bowl and gently place the smoked yolk on top. I’ve taken the yolks out of the fridge an hour before serving them. Now season it with salt and pepper. Then drizzle some of the truffle coulis on top and gently place the crisp on the bowl to cover the entire dish. If necessary you can fix the rounds with a tweezer, but to be honest I just did this to show off this beautiful design.
amazing