Fregola Sarda Risotto with Black Truffle

Before starting this Fregola Sarda Risotto with Black Truffle recipe, organise all the necessary ingredients.

For the vegetable stock: Heat 1.75L of water.

Add the vegetable stock paste to the water (50 grams per litre).

Combine with a whisk and bring to a boil.

Peel the shallots...

... and slice finely with a sole fillet knife (flexible blade).

Place a knob of butter in a saucepan and place the pan on the stove.

Add the sliced shallots and sweat for a few minutes, making sure they don't know.

Add a dash of black truffle olive oil.

Stir to make sure the shallots don't stick to the bottom of the pan.

Add the white wine...

... and reduce almost completely.

Cut the sun-dried tomatoes into small cubes and add to the pan...

... followed by a teaspoon of black truffle breakings...

... and a sprig of thyme.

Combine well.

Add the fregola sarda pasta...

... and combine all ingredients.

Moisten with vegetable stock. Add 1/3 of the stock first...

... and combine often with the spatula until the stock is completely absorbed.

Season with salt and ground pepper.

Cook over a gentle boil.

Add the second third of vegetable stock.

Combine often with a maryse spatula until absorbed completely.

Add the rest of the vegetable stock.

Combine with the spatula...

... until absorbed completely.

Add the grated parmesan and combine.

Taste and add more truffle if needed. Adjust seasoning to taste.

Serve the fregola sarda risotto in a deep plate.

Slice the black truffle finely using a Japanese mandolin or a truffle razor.

Arrange a couple of truffle slices on each plate and serve.