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!

  • Author: Indi Hampton
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Rice
  • Method: Stirred
  • Cuisine: Italian
  • Diet: Vegetarian


  • 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


  1. Heat chicken stock in a small saucepan over medium-low heat; keep it hot but not simmering.


Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Keywords: truffle risotto