Add a touch of luxe to your risotto, with sunny sweet corn and freshly shaved truffle.

Serves 6

2 onions, roughly chopped

2 sticks of celery, roughly chopped

2 carrots, roughly chopped

½ bunch of thyme

6 peppercorns

2 bay leaves

3L water

6 cobs of corn, with dirty or old outer leaves removed, the rest intact

½ gram saffron

450g arborio rice

50ml olive oil

2 shallots, finely diced

150ml white wine

150g parmesan, finely grated

150g butter, cubed

juice of 1 lemon

50g fresh truffle

In a stock pot, bring the onions, celery, carrots, half the amount of thyme, peppercorns, bay leaves and water up to a boil, then reduce heat and allow to simmer for 15 minutes.

Place the whole cobs of corn into the stock pot, drenched into the stock as much as possible, then place a lid on top a

See Full Page