A Taste of Paris: Fauchon l’Hotel’s Famous French Truffle Pasta Riso


Here’s a little something for an evening over the long weekend…for those in need of a little inspiration in the kitchen – with a side of escapism – Fauchon l’Hotel Paris’s Grand Cafe Fauchon is pleased to share its delicious Truffle Pasta Riso recipe.

A striking example of contemporary Paris, complete with flashes of vibrant pink, the eclectic Fauchon L’hôtel Paris prides itself as a curator of culture, aesthetician of the arts, and innovator of fine cuisine. Still at the same site on the Place de la Madeleine, Fauchon has been a byword in gourmet circles for the very best in Parisian dining since it was founded by Auguste Fauchon in Paris in 1886 and, today, leading the charge of this epicurean trailblazing is Frederic Claudel, with a CV that includes Georges V and Hotel Crillon, and 2 Michelin stars to his name, here he shares one of his signature dishes. A byword for indulgence, this rich, creamy riso is the ultimate dish for a weekend night in. After all, if you can’t get to the hotel, then why not bring the hotel to you?

So, crack open a bottle of chilled Chablis, turn up Classic FM/Radio6Music/Liza Tarbuck, and don that apron, it’s time to create some magic in the kitchen…


Of course, not all ingredients will be available (particularly the more exotic ones), so substitutes have been suggested.

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
– 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: 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.

Serve, and enjoy!

And when the lockdown is lifted, nightly rates at Fauchon L’Hotel start from €450 for a Classic Room. For more information, visit www.hotel-fauchon-paris.fr.