Truffle Recipes From The Heart Of Tuscany

Chef Fulvio Opalio is the head chef at Dubai’s most loved restaurant, Il Borro Tuscan Bistro. The Pemberley wrote a feature on Dubai’s “Truffleman” last month and so we decided to share recipes using the truffles that Massimo Vidoni sources and Chef Fulvio creates.

Rissotto with White Truffle



  • 320g Carnaroli rice

  • 1 liter vegetable stock

  • 50g Parmigiano Reggiano

  • 30g butter

  • Pinch of white pepper

  • Pinch of salt

  • Extra virgin olive oil



  • Toast the rice until very hot and then add the veggie stock to cover the rice.

  • Add veggie stock ladle by ladle until the rice is perfectly cooked.

  • Remove from the fire, add butter and mix well, then add parmigiano reggiano and adjust with white pepper and salt if needed.

  • Plate the risotto and shave generously the white truffle on top. Serve it.

Baby chicken, white parsnip puree
and black truffle



  • 1 pc baby chicken

  • 500g parsnip

  • 300g fresh cream

  • 1 pc star anise

  • 3g Fresh thyme

  • 5g honey

  • 3g dijon mustard

  • salt and pepper



  • Debone the baby chicken and marinate it with mustard and honey and keep it aside.

  • Peel the parsnip and chop roughly. Sautée the parsnip with olive oil and add the fresh cream and cook the parsnip until tender.

  • Remove from fire and add the star anise and thyme, let cool.

  • Remove star anise from parsnip and blend it until creamy.

  • Add white pepper and salt to taste.

  • Sear the chicken on both sides, and continue cooking in the oven for about 10 minutes.

  • Place the parsnip puree at the bottom of the plate, and plate the chicken cured by 4.

  • With the zester, shave the black truffle on the chicken, and serve.