Xesla Research Organisation

A rich tasting Risotto with a slight pink colour to it through the use of a Rose/White Shiraz wine. The truffles add a nice earthy flavour to it. You can use pretty much any truffle product if you already have some in a jar, Truffle salt works really well cooked into the Shitake. I used a ‘Truffle Salsa’ that worked well too. Add it in when you cook the mushrooms, and then if you really like the truffle taste, add some more in when you cook the onion.

Basic Risotto

• Butter
• Olive Oil
• 1 Onion
• 1 Clove Garlic, crushed
• 1/2 glass dry white wine (I used a ‘white shiraz’ for this recipe )
• 1 litre hot chicken stock ( If store bought, use ‘low salt’ liquid stock )
• 1 1/2 cups of risotto rice
• 1/2 cup grated parmesan

Put a good glug of olive oil and butter into a heavy pot, cook the onion and garlic until soft.

Add in the rice and stir making sure each grain of rice gets a nice coating of oil. If you don’t hear a nice loud sizzle it’s not hot enough. Keep stirring for a minute or two, and then add the wine.

Once the wine is all absorbed start adding the stock in batches while constantly stirring, wait until it’s fully absorbed before adding more.

When the rice is mostly cooked, add in the parmesan and stir well. Turn off the heat and cover for a few minutes.

Asparagus, Snake Beans and Shitake.

• 1 bunch of Asparagus
• 1 bunch of Snake Beans
• A handful of Shitake
• pinch of truffle salt
• Butter
• Olive Oil

Snap off the botton of the Asparagus stalks, and cut the Beans into lengths about half that of the asparagus. Put Them into a pot of boiling salted water for 5 minutes, then drain and soak in iced water.

Put a glug of oil and some butter in a heavy pan, slice the mushrooms and add them in. Cook for about 20 seconds then add the truffle salt. Cook for another minute or so. Take the mushrooms out of the pan and into a bowl.

Add these into the Risotto at the same time as the parmesan. stir well and cover for a few minutes.