A Recipe for Fauchon l’Hotel’s Famous French Truffle Pasta Riso

We may not be able to visit Paris’s Fauchon l’Hotel Paris Grand cafe Fauchon but we are delighted to be able to bring you a delicious ‘Truffle Pasta Riso’ recipe which they are particularly well known for. So if you are looking for a little escapism and luxury in these testing times then look no further than this beautiful recipe.

french riso truffle pasta


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 (or any truffle you can get): 6g (chopped and shavings)
Old Comté (preferably aged for 14 months minimum) : 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


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 risk in a plate and fork it lightly to cool it, this avoids the pasta 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

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

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

For more recipes and inspiration see Jenni Helin’s top picks here>>>>