Black Truffle Risotto

A few days ago I made this luscious, creamy, and totally decadent risotto made with fresh black summer truffles. It’s pretty easy to make, but of course, you need to find some black truffles, which can run you upwards of $50 an ounce. You’ll also need the right rice, some truffle butter, a little wine, and about 30 – 40 minutes from start to finish. I hope you try this recipe, although if you’re new to risotto-making try it with a simpler (and cheaper) primary ingredient.

You may want to check out my post for risotto scampi, which is one the first posts I published on this blog. Link:

Scrumptious and luxurious risotto with black truffles!

You will need:

1/3 cup extra virgin olive oil
1/3 cup finely minced white onion or shallots
1 large garlic clove, finely minced
salt and pepper
2 cups risotto rice, preferably carnaroli or arborio
6-8 cups water
1/2 cup dry white wine
2/3 cup parmesan cheese
2 tablespoons truffle butter, room temperature
2 tablespoons heavy cream
2 tablespoons minced parsley
1 teaspoon “white truffle” oil
1-2 ounces fresh black truffle (not the brined stuff in the tiny jar)

Do This:

To cook risotto heat olive oil in a pot over medium heat. Add the onions and garlic and season generously with salt and pepper.  Stirring consistently, cook veggies until softened.  Fill another pot with the water and heat over medium-low.

Add rice and saute until all the grains are individually well-coated with olive oil. Add 1/4 cup of the wine and stir until the wine evaporates. Begin ladling hot water one ladle-full at a time. Each time you add water, stir rice briskly with a wooden spoon until the water is absorbed by the rice. Each time you stir, scrape the spoon around the bottom and sides of pot; you want to evenly cook the rice, and simultaneously the stirring helps the rice release its starches, which accounts for the creaminess of the end result.

Continue adding water and stirring for about 14 minutes. At this point you will need to taste the rice periodically as it finishes. You want the rice to be somewhat firm in the middle, but not crunchy – a perfect al dente. Also, the risotto should appear creamy from the starches released from the rice.

At about 16 or 17 minutes add remaining ¼ cup of white wine and stir it in. Cook until wine is absorbed. Turn heat off and rapidly stir in truffle butter, parmesan, cream, truffle oil, and parsley, whipping the risotto with the wooden spoon and lifting rice at each turn to aerate the risotto. Your final product should have the consistency of oatmeal, but not at all gummy. It should be luscious.

Transfer rice to a serving dish and shave a whole lotta truffles over the top. Enjoy!


2 thoughts on “Black Truffle Risotto

  1. Pingback: Chilled Asparagus with Shaved Summer Truffles | OMNIVOROUS

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