Black Truffle Risotto Recipe

Name: Black Truffle Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Ingredients (Starter for 4); 25g Fresh White, Black Winter, or 50g Black Autumn Truffles; approx. 1 litre of Vegetable stock; 180 grams Carnaroli or Arborio rice; 1 small onion, chopped very fine; 2 tbsp Extra Virgin Olive Oil; 250ml (1 cup) dry white wine; 50 g butter, diced; 50 g finely grated Parmesan or Grana Padano; Salt to taste

Servings: persons

Ingredients (Starter for 4)
25g Fresh White, Black Winter, or 50g Black Autumn Truffles
approx. 1 litre of Vegetable stock
180 grams Carnaroli or Arborio rice
1 small onion, chopped very fine
2 tbsp Extra Virgin Olive Oil
250ml (1 cup) dry white wine
50 g butter, diced
50 g finely grated Parmesan or Grana Padano
Salt to taste

1
Method
2
Using a fine cheese grater, grate two thirds of the fresh Truffles into a mixing bowl. Grate the cheese into the same bowl, and add the diced butter and 1tbsp olive oil. Mix gently.
3
Bring a small saucepan to the boil with the vegetable stock and keep on slow simmer. Meanwhile using a heavy based flat bottomed pan, saute the onion in 1tbsp of olive oil until translucent. Add the rice to the onion and heat through until all grains are hot and coated in oil.
4
Add 1 cup of wine to the rice and stir until dissolved. Then add 1 cup of hot stock, again stirring until dissolved. Keep adding small quantities of stock until rice is cooked. This will take approx. 15 minutes from adding 1st cup of wine. Rice should be al dente, not too runny, but moist with no excess liquid remaining. Turn off heat and add the diced butter fresh Truffle and parmesan mixture, and quickly beat into the risotto until you get a creamy finish. Leave for 1 minute.
5
Plate up the risotto. Shave the remaining fresh Truffles over the individual portions at the table to ensure that you maximise the experience of the fresh Truffle aroma.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Ingredients (Starter for 4), 25g Fresh White, Black Winter, or 50g Black Autumn Truffles, approx. 1 litre of Vegetable stock, 180 grams Carnaroli or Arborio rice, and more.

Yes, Black Truffle Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Truffle Risotto

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