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Black Truffle Risotto

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Black Truffle Risotto is a creamy and luxurious Italian-inspired dish that highlights the deep, earthy aroma of fresh black truffle. With its velvety texture and rich Parmesan finish, it transforms simple ingredients into an elegant meal.

Ingredients

  • 1 1/2 cups (300 g) Arborio rice
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1/2 cup (120 ml) dry white wine
  • 4 to 5 cups (1 to 1.2 L) warm vegetable or chicken broth
  • 1 ounce (28 g) fresh black truffle, finely grated or shaved
  • 1/2 cup (50 g) freshly grated Parmesan cheese
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Warm the broth in a saucepan over low heat and keep it at a gentle simmer.
  2. In a large skillet or heavy-bottomed pot, heat the olive oil and 1 1/2 tablespoons of butter over medium heat.
  3. Add the minced shallot and sauté until soft and translucent. Stir in the garlic and cook briefly until fragrant.
  4. Add the Arborio rice and toast for 1–2 minutes, stirring constantly to coat the grains.
  5. Pour in the white wine and cook until it has mostly evaporated.
  6. Add one ladle of warm broth to the rice, stirring frequently. Allow the liquid to absorb before adding the next ladle.
  7. Continue adding broth gradually and stirring for 18–20 minutes, until the rice is creamy and tender with a slight bite in the center.
  8. Remove from heat and stir in the remaining butter and grated Parmesan cheese until smooth and creamy.
  9. Season with salt and freshly ground black pepper to taste.
  10. Fold in finely grated black truffle or shave it generously over the top just before serving. Serve immediately.

Notes

  • Sauté sliced mushrooms before adding the rice for extra depth of flavor.
  • Add a pinch of lemon zest to brighten the richness.
  • Stir in a spoonful of mascarpone at the end for extra creaminess.
  • Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of broth.
  • Do not rinse the rice before cooking, as the starch is essential for a creamy texture.

Nutrition

Find it online: https://thefamilycooking.com/black-truffle-risotto/