Black Truffle Risotto

5 from 2 votes

Simple, elegant risotto with fresh black truffles is a timeless way to enjoy the earthy flavor of a very special mushroom.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Lunch, Main Course

Cuisine: Italian

Keyword: truffle risotto recipe

Servings: People

Calories: 336kcal

Cost: 50

1 tablespoon Light olive oil or unsalted butter
2 oz Yellow onion 1 small onion
1 cup Carnaroli rice or Arborio rice
4 tablespoons Truffle butter 2oz at room temperature, or substitute unsalted butter
½ cup Dry white wine
4 cups Chicken stock mix it 50/50 with water
10-28 grams Fresh black truffle plus more for serving
1 Small clove garlic for slicing the truffle, optional
½ cup Grated Parmigiano Reggiano cheese or Grana Padano or your favorite parmesan cheese, at room temperature
1 tsp black truffle oil optional

In a 3 quart saucepot on medium heat, cook the onion and tablespoon of butter until the onion is translucent. Do not allow the bottom of the pan to color during the entire cooking process.
Add the rice and cook for 3-4 minutes. Add the wine and cook until evaporated, then begin adding the stock in ⅓-1/2 cup at a time, stirring constantly.
Continue adding stock a ladle at a time, waiting until it's completely absorbed before adding more.
Rub a paring knife with a cut clove of garlic. Thinly slice the fresh truffle and separate into two piles. Finely chop one of the piles.
When the rice is tender and tastes good to you, add the butter and parmesan. Turn the heat off the pan and beat the butter and cheese in with a wooden spoon.
It's important the risotto is loose and juicy, adjust the consistency with a splash of hot chicken stock if it seems too thick.
Add the chopped fresh truffle.
Double check the seasoning for salt and adjust as needed until it tastes good to you. If you must add truffle oil, add it now.
Divide the risotto evenly between 4 heated serving bowls, garnish with as much extra sliced or julienned black truffle as you can and serve immediately.

Make sure to use homemade, or unseasoned stock. You can also par-cook the risotto to make cooking quick, allowing you more time at the table.