Fauchon L’Hotel Paris’ French Truffle Pasta Riso Recipe


Fauchon L’Hotel Paris is 5-star hotel located in the heart of the 8th arrondissement with breathtaking views of the Eiffel Tower. For those wanting an A-List Parisian dining experience, their restaurant Grand Cafe Fauchon will provide that gourmet experience brought to you by a team of award-winning chefs.

For those in need of a little inspiration – with a side of escapism – Fauchon L’Hotel Paris‘ Grand Cafe Fauchon is pleased to share its delicious Truffle Pasta Riso recipe. Naturally if you don’t have ingredients like truffle, etc. you can skip or substitute what you prefer.

Pasta riso: 80g
Butter: 60g
White onions: 40g
White wine: 30g
Fine salt: 12g
Ground white pepper: 5g
Vegetable broth: 1 litre
Spring onion: 1 bunch
Mascarpone: 30g
Vegetable milk (or soy or almond alternatives if required): ¼ litre
Black melanosporum truffle: 6g (chopped and shavings)
Old Comté (preferably aged for 14 months) : 6g
Fleur de sel (flower of salt): 2g
Chervil (or small chard shoots of French parsley or watercress): 3g
Fauchon olive oil (or any good olive oil you may already have at home): 2g


1. Cooking the riso

Chop the white onions and sweat them in butter without colouring

Add the riso and coat in the fat, as you would for a risotto

Season with fine salt and pepper

Add the hot vegetable broth and gradually cook the risotto (for approximately 11 mins)

Drain the pasta rice, reserving the cooking broth 

Once cooked, spread the riso in a plate and fork it lightly to cool it. Top tip: this avoids the pastas sticking

Preparing the spring onion:

Chop the white and the green of the spring onion finely


To prepare the truffle, peel and keep the trimmings

Finely chop the trimmings

Mandolin the prepared truffle and carve 5 regular shavings 

2. Second stage with the Vegetable broth

Reduce the reserved vegetable broth by half by simmering

Add the milk of your choice and 30 gr of butter, bringing it to a simmer and cook for approximately 3 minutes

Adjust the seasoning to your liking and then mix together with the cooked pasta rice. Remove from the heat. Top tip: the riso must be smooth

Cut the Comté cheese into fine slices and then triangles Top tip: do not slice them too thick or they will not melt evenly

3. Finishing the riso

Add the chopped spring onion, chopped truffle, mascarpone and adjust the seasoning

Place the riso in a deep plate and scatter the truffle and old Comté shavings in the center. Then add the chervil / parsley / watercress according to availability and season with olive oil

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