Truffle Risotto

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

Servings: 4

Ingredients:

• 4 cups (1 liter) warm chicken or vegetable stock
• 2 tablespoons (30 ml) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups (300 g) Arborio rice
• 1/2 cup (120 ml) dry white wine
• 1/2 cup (50 g) freshly grated Parmesan cheese, plus more for serving
• 2 tablespoons (30 g) unsalted butter
• 2 tablespoons (30 ml) truffle oil, plus more for drizzling
• 1 ounce (28 g) fresh black truffle, finely chopped (or 1 tablespoon (15 ml) truffle paste)
• Salt and freshly ground black pepper to taste
• Chopped fresh parsley for garnish (optional)

Steps to Cook:

1. In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to low to keep the stock warm.

2. In a large, heavy-bottomed saucepan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

3. Add the garlic and cook for an additional minute, until fragrant.

4. Add the Arborio rice and stir to coat the grains with the oil. Cook for 2-3 minutes, stirring constantly, until the rice is slightly translucent.

5. Pour in the white wine and cook, stirring constantly, until the wine has been absorbed by the rice, about 2-3 minutes.

6. Add a ladle of the warm stock to the rice and cook, stirring constantly, until the liquid has been absorbed. Continue adding the stock, one ladle at a time, stirring constantly, until the rice is tender and has a creamy consistency, about 20-25 minutes total.

7. Remove the pan from the heat and stir in the Parmesan cheese, butter, and 2 tablespoons of truffle oil. Season with salt and pepper to taste.

8. Stir in the chopped fresh truffle (or truffle paste) until evenly distributed.

9. Serve the truffle risotto immediately, drizzled with additional truffle oil and garnished with chopped parsley, if desired. Pass extra Parmesan cheese at the table.

Cook’s Note:

• For best results, use a high-quality Arborio rice and freshly grated Parmesan cheese.
• If using truffle paste instead of fresh truffles, start with 1 tablespoon and adjust the amount to your taste.
• The risotto should have a creamy, slightly al dente texture. Adjust the cooking time as needed to achieve the desired consistency.
• Leftover risotto can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of stock or milk to loosen the texture if necessary.
• For a more decadent dish, top the risotto with sautéed mushrooms or a fried egg.

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