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Wild rice + Sir Truff black truffle risotto

December 16th 2020

Chef Paul Moran

Enjoy all of the comfort of a risotto with more nutritional + health benefits than ever before. This recipe uses celery root puree to help make a creamy texture without the extra calories. Make this risotto as a side dish or serve as is for a hearty delicious any day of the week meal.

Prep time: 40 min

Cook Time: 65 min

1 package or 20 g Wild Origins wild rice

Half a jar or 90g Sir Truff black truffle carpaccio 

2 L water + 1 L water 

1 large yellow onion 

1 small celery root 

100 g butter

20 g fresh chives

1 lemon freshly squeezed

50 g grated parmesan cheese

50ml extra virgin olive oil

200 ml dry white wine 

1 carrot 

salt + pepper

Begin by bringing two litres of water to a boil and lightly season with a pinch of salt. Once boiling add the wild rice and simmer for 45 minutes. Drain off any excess liquid and add it to a separate pot. Transfer the rice to a sheet or baking pan to cool at room temperature. In this pot with the cooking liquid add the remaining 1L of water, peel and chop half of the onion, carrot and celery stalks. You can also peel the celery root and use any parmesan rinds you may have to add to the pot as well. Bring to a simmer and cook for 1 hour to produce a tasty vegetable stock. 

Using the peeled celery root thinly slice and cook with 50g of butter, 100 ml of the vegetable stock and a lid. Once tender transfer the celery root to a blender with any remaining liquid and begin to puree. If you need to you can add more vegetable stock so the puree isn’t too thick and blends easily. Set the puree aside to finish the risotto.

Finely mince the second half of the onion and sauté over medium heat with olive oil in a large skillet and a pinch of salt. Once the onion is sweat and translucent deglaze with the white wine. Then proceed to add the cooked rice and a ladle of vegetable broth. bring to a boil, add a few more labels of broth and cook until almost no liquid remains. Finish the dish with the remaining butter, truffle carpaccio, parmesan, chives, lemon juice and celery root puree. Adjust seasoning with salt and pepper. Serve immediately. 

For an even bigger truffle bang check in with PTK for fresh seasonal truffles to grate over top of the finished dish. 

Parmesan Herb Potato Pave

By Chef Chris Jay

Parmesan Herb Potato Pave


Heavy cream 450ml

Parmesan 100g

Salt 2tbl

Black peppercorn 1/2tea




Yukon potatoes 1.6kg

Vegetable oil




⭐️Combine cream, parmesan, salt, peppercorn, thyme, sage and rosemary in a pot.

⭐️Simmer parmesan mixture for 10mins, then set aside and cool to room temperature.

⭐️Using a mandolin, thinly slice the potatoes into a large bowl.

⭐️Strain the parmesan mixture into the potatoes and mix thoroughly.

⭐️Line a 8x8 pan with parchment paper.

⭐️ Lay the potatoes one at a time in the pan, slightly overlapping each other. (This can be a little bit tedious but it’s important to lay the potatoes down properly, that way they hold their shape when frying.)

⭐️Cover the potatoes with tin foil. 

⭐️Cook the pave at 400F for 1 hour or until a knife slides in and out easily.

⭐️Once cooked, lay some sauce bottles on top of the pave or something heavy to press them down.

⭐️Cool in fridge overnight.

⭐️Remove pave from pan and cut them into rectangles.

⭐️Add vegetable oil to a preheated nonstick pan and sear on all sides. 

⭐️Add 1tbl butter into the pan and place pave in a 350F oven for 6-7mins. 

⭐️Serve pave with freshly chopped chives and truffle ketchup or sour cream and bacon bits.