Truffle risotto with poached Hoeve egg and Parmesan
Some dishes need no explanation, like this delicious creamy truffle risotto with poached Hoeve egg and Parmesan. The melted Parmesan is a perfect addition to the risotto, making it gorgeously glossy. Your guests won’t think twice when this dish is on the menu.
Ingredients:
Truffle sauce:
- 1 shallot
- 1 garlic clove
- 100 grams mushrooms
- ½ litre oxtail stock
- ½ litre cream
- 2 finely chopped summer truffles à 40 grams
- Olive oil
- Salt and pepper (to taste)
Risotto:
- 130 grams Carnaroli
- 100 grams ERU Cheese Spread with Parmesan
- 4 fresh farm eggs
Some dishes need no explanation, like this delicious creamy truffle risotto with poached Hoeve egg and Parmesan. The melted Parmesan is a perfect addition to the risotto, making it gorgeously glossy. Your guests won’t think twice when this dish is on the menu.
Preparation
Truffle sauce
- Finely chop the shallot and crush the garlic.
- Clean the mushrooms and slice.
Method
Truffle sauce
- Fry the shallot and the garlic in a pan.
- Add the mushrooms and the oxtail stock.
- Reduce the liquid for 10 minutes, then add half a litre of cream and bring back to the boil.
- Pour the sauce through a fine conical strainer and add the chopped truffle.
- Add salt and pepper to taste.
Risotto
- Bring a pan of salted water to the boil.
- Blanche the Carnaroli for 5 minutes and drain.
- Use half of the truffle sauce and add the cooked Carnaroli to the truffle sauce.
- Boil for around 2 minutes, stirring continuously, and mix well with the ERU Cheese Spread with Parmesan.
- If it is not smooth enough, add 1 or 2 tablespoons of truffle sauce.
- Season with salt and pepper.
- Poach the eggs one by one in boiling water with a little salt and vinegar for around 4 minutes.
Serve
- Serve the truffle risotto in a deep bowl.
- Make a “pit” in the risotto and place the poached egg in it.
- Garnish with some chopped summer truffle.
- Drizzle with olive oil.
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Discover the ERU Foodservice assortment
View assortmentERU Cheese Spread Bleu
Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.
