Truffle Risotto Recipe and Le Petit Ballon Wine Club Review

Le Petit Ballon is an online wine club that delivers two bottles of wine straight to your door every month. The wine arrives perfectly packaged so the wine is well protected and ensures it reaches you without any breakages.

Each month you'll receive two bottles of wine carefully selected Former Sommelier Chef at The Ritz.
Tasting advice and super tips. You'll also receive a copy of The Gazette; the magazine that tells you everything there is to know about wine and how to taste the wines in your box.

I don't want to sound like an advert but I really do believe Le Petit Ballon is excellent. I think it's great that you can cancel at any time if you want to; there's nothing worse than feeling you can't back out of something so that's good to know.

The wines in the November box which I received pair perfectly with dishes made with Truffles such as Truffle Risotto.


You wont find the wines from Le Petit Ballon in any supermarket and I love that you can buy a gift card for however many months subscription you want to buy (3/6 or 12 months) and send as a gift; perfect with Christmas coming up. Or of course you can subscribe to a monthly wine box for yourself 😊 The wines in the November box are Mas du Soleilla and Domaine Bérénas.

Le Petit Ballon have an offer on at the moment which is 15% off all gift cards until 19th November just use the code WINEGIFT15 at the checkout.

Or readers of this blog can get £10 off first month subscription by entering GLUG10 at checkout.
Offer is valid until 30th November 2017


Print Recipe

Truffle Risotto for Two

You will need:
50g unsalted butter
1 small onion - very finely chopped
200g Arborio rice
125ml dry white wine
1 litre hot chicken - you can use vegetable stock if you prefer
salt and freshly ground black pepper
1 lemon - zest and juice
Parmesan cheese - to taste
1 small black truffle

Method:
First of all when cooking risotto it is important the stock you use is hot as you add it or your risotto will become a gluey and horrid.

Melt the butter in a large frying pan over a very low heat.
Add the onion to the pan and cook to soften it in the butter, stirring from time to time - you don't want it to colour, just soften.

Using a wooden spoon stir in the rice, folding the grains in the butter to coat. Pour in the wine and let it bubble down until the liquid has pretty much disappeared.

Add a large ladleful of hot stock, turn the heat up a bit, then cook until the liquid has almost disappeared. Continue adding the stock as it boils down to almost nothing. You will need to stir the rice often.

Season, to taste, with salt and freshly ground black pepper and add the lemon zest and juice. Continue cooking until the rice is creamy but has a little bite left in it.

Add parmesan, to taste, and stir well. Spoon the risotto into a serving dish and shave the truffle over the top. Serve immediately.

Pop over to Le Petit Ballon for more information.
Twitter @LPBallonUK
#lepetitballonuk

Disclosure: I was sent the November box to review. All thoughts and opinions are my own.  I was not required to write anything positive. 

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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