Locally Sourced Perigord Truffles
Like many of you, we have been looking closely into our New Zealand ‘backyard’ and it’s great to see such enthusiasm for the unique destinations and local produce our country has to offer!
We are always on the lookout for gorgeous ingredients to enjoy with our bubbles. This month we’ve found a local alternative to one of our favourite delicacies.
Native to France, and known as ‘black diamonds’ the Perigord Truffle is quite rightly one of the highlights of French gastronomy…. and in France, enjoyed alongside an equally indulgent partner, Champagne!
The good news is, this delicate little morsel is quietly lurking in the rolling hills of North Canterbury! Grown on the roots of Oak and Hazelnut trees, our friends at Amurie Truffiere say it is the combination of limestone soil and dry climate that makes truffles grown here every bit as good as those in France.
So there we have it, locally grown and highly sought after Perigord Black Truffles to enjoy with our No.1 Family Estate Méthode Traditionelle - right here in New Zealand’s backyard!
The truffle season typically runs June – August, to find out more visit http://www.amuritruffiere.nz
Champagne Risotto With Truffles
We couldn’t resist whipping up a little ‘Champagne’ & Truffle Risotto. The aroma of this dish was divine and it paired beautifully with our No.1 Reserve, a mature Méthode Traditionelle to work with the intense and earth-like characters of the truffle. Enjoy!
Prep: 10 minutes / Cook: 25 minutes
Ingredients: Serves 6
4 cups (960 ml) vegetable or chicken stock
2 cups (480 ml) warm filtered water
25g butter
1 small onion, finely chopped
Sea salt flakes
4 garlic cloves, minced
2 sprigs fresh thyme
2 cups (380 g) arborio rice
¾ cup (180 ml) No.1 Family Estate Cuvee No.1
15-20g fresh Black Truffle
Directions:
- In a medium pot, add the stock and water and bring to a simmer.
- In a separate large, heavy-bottomed pan, heat the butter and oil over a medium heat. Add the onion and a pinch salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent.
- Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the butter and to prevent sticking. Toast the rice 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.
- Ladle in one cup of the broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer. You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
- Continue to add the stock one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprigs about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.
- Just before serving, stir in a splash of the stock to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffles on top. Enjoy immediately.
If you are working with a smaller truffle you can use a microplane (parmesan grater) to grate the truffle instead of shaving it to ensure you get maximum truffle flavour in each bite.
