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Sourced from the Forest of Ifrane in the North of Morocco, the truffle harvest takes place from December to February. Also known as desert truffles across North Africa and the Middle-East, they were traditionally dug up by trained pigs or dogs, and today more generally foraged by hand.
Truffles can be used in most dishes, but a winter risotto with truffles locally sourced from Morocco is a must!
Our Head Chef, Yassine Khalal, has shared his mouth watering risotto recipe so you can create your very own version of a Moroccan truffle risotto at home (other truffles can of course be used).
MHAMSA (MOROCCAN PASTA) WITH BLACK TRUFFLES
Ingredients (serves 4):
40g Grated black truffles
500g Mhamsa (or risotto rice)
2 tbsp Olive oil
200g White onions
1 litre Chicken stock
100cl Whipped cream
60g Grated parmesan
Salt & pepper to taste
Slice the onions and place the olive oil and onions in a pan on a medium heat for 3 minutes or until softened.
Add the Mhamsa to the onions and add a ladleful of the chicken stock to the pan. Stir well until nearly all of the stock has been absorbed, then add another ladleful of stock. Repeat the process until the Mhamsa is cooked.
To finish add the butter, cream, half the parmesan and truffle and stir well until the Mhamsa is well coated.
Add salt and pepper to taste.
Place on a plate and add the remaining parmesan and grated truffle on top. Enjoy!
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