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Top tips on cooking with truffles

Top tips on cooking with trufflesTruffle season in Australia begins in June and runs through to September. These delicate fungi may be pricey, but a little goes a long way and can enhance just about any dish when prepared correctly. Here are Le Cordon Bleu Brisbane lecturer and chef William Pointu’s top tips on cooking with Perigord truffles, plus his recipe for a quick and easy, winter warming truffle risotto. 

William’s cooking and preparation tips:

  1. Always use an easy and gentle heat to bring out the flavour. Never boil or fry truffles! 
  2. Add the truffle, chopped or sliced finely with a Japanese mandoline or truffle mandoline at the end of a risotto, pasta dish or a soup and let it infuse. 
  3. Truffles can be added to terrine, pies or even a salad dressing. 
  4. If you want to infuse a poultry, slide a few slices under the skin and let it infuse overnight before roasting the bird. 
  5. When making a brown sauce or jus, veal stock is perfect as it has a subtle taste. 
  6. Avoid too strong spice so it doesn’t overpower the nice earthy truffle flavour.

Truffle Risotto Recipe


  • 200g carnaroli risotto rice 
  • 50g French shallots brunoise 
  • ½ clove of garlic 
  • Grapeseed oil 
  • 20ml white wine 
  • 700ml white chicken stock (made with a white mirepoix only) 
  • 50g unsalted butter 
  • 20g parmesan, finely grated 
  • Veal jus infused with 5g chopped truffle (optional) 
  • 5g chopped truffle 
  • Salt and pepper to taste 
  • Freshly sliced truffle 
  • Micro herbs and shaved parmesan 


    1. In a hot frypan with a touch of grapeseed oil, sweat the shallots and garlic on a low to medium heat. Add the rice and continue sweating until it becomes translucent and well coated with the oil. 
    2. Deglaze with the white wine and reduce until dry. Add the chicken stock slowly, letting the rice absorb the stock before adding the next ladle. When the rice is almost al dente, add the butter and stir vigorously, making the risotto nice and creamy. 
    3. Season to taste. Finally add the parmesan and ½ of the chopped truffle and fold it through. Serve immediately with the truffle jus, fresh shaved truffles and shaved parmesan. 

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