Mix with a spoonful of chicken stock and ground Parmesan. Leave to evaporate for a while. The liquid should be almost completely gone. Spoon the warm risotto into tumblers. Finish with shaved truffle, Parmesan shavings and truffle oil.

ingredients - info olive oil shallot cauliflower chestnut mushrooms garlic cloves

cauliflower risotto with truffle

truffle chicken stock Parmesan truffle oil pepper & salt

This dish fits perfectly into a trio served as an hors d'oeuvre or tasting plate at the beginning of a festive menu. The risotto is served here together with a salmon roll with horseradish and a biscuit tartlet with brie.

Make cauliflower rice by grating the florets by hand or in a cutter. Fry chopped shallot in olive oil together with finely brunched chestnut mushrooms and garlic cloves. Add the chopped truffle and season with salt and pepper.