black truffle risotto
Truffle risotto is a luxurious way to use a fresh black truffle. The silky, saucy rice is filled with earthy truffles and parmesan. You can also use truffle oil, truffle butter, or preserved truffles if you don’t have a fresh black truffle!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Rice
- Method: Stirred
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 6 cups low-sodium chicken stock
- 1 oz fresh black truffle (1 small truffle), divided
- 6 tbsp cold butter, divided
- 1 small onion, finely diced
- kosher salt
- freshly ground black pepper
- 1 garlic clove, minced
- 1 1/2 cup risotto rice (arborio, carnaroli, vialone nano)
- 1 cup dry white wine
- 3/4 cup finely grated parmesan
Instructions
- Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.
- Use a mandoline to thinly shave 1/2 oz of black truffle, then mince the shavings. You should have 2 tablespoons. Alternatively, use a microplane to grate 1/2 oz and set aside.
- Melt 4 tablespoons butter in a large pot over medium heat. Add onion, season with salt and pepper, and cook until soft and translucent, 8- 10 minutes. Add garlic and minced truffle and cook for about 30 seconds, then add 1/4 cup water. Continue to cook until water has evaporated and onion is very soft, but not browned, about 5 more minutes.
- Add rice and stir to coat in butter. Cook until rice turns slightly translucent but not toasted, 2- 3 minutes. Add wine and stir until liquid is fully absorbed and the rice is mostly dry.
- Add a ladleful of hot stock and a big pinch of salt and black pepper. Reduce heat to a gentle simmer and stir every so often to incorporate the liquid and keep the rice from scorching (over stirring can make it gluey). When the rice looks almost dry, add another cup of hot stock. Repeat the process, stirring often and maintaining a gentle simmer, until rice is tender but al dente and liquid is mostly absorbed (you may not need all of the stock), about 20 minutes.
- Stir in remaining 2 tbsp cold butter and parmesan; season to taste with salt and black pepper.
- Divide risotto into serving bowls. Shave the remaining 1/2 oz of black truffle over the top of the risotto and serve immediately.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 380
- Sugar: 1.3g
- Sodium: 637mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6.9g
- Trans Fat: 0.9g
- Carbohydrates: 26g
- Fiber: 0.4g
- Protein: 7.7g
- Cholesterol: 62mg
Find it online: https://www.withspice.com/blog/truffle-risotto/