Recipe 10: Black Truffle Risotto

🍄 Black Truffle Risotto

Serves: 4 (plus maybe 1 leftover serving) 

Total Time: ~45 minutes

Creamy, decadent, and full of that unmistakable truffle aroma — this risotto is a showstopper dish that feels fancy but comes together simply with patience, good stirring, and love.

🧂 Ingredients

🍚 Risotto Base

• 1 ½ cups Arborio rice (short-grain risotto rice)

• 2 tbsp olive oil or butter

• 1 small shallot or ½ red onion, finely diced

• 2 cloves garlic, minced

• ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)

• 4 cups chicken or vegetable broth, kept warm on the stove

• ½ cup Parmesan cheese, freshly grated

• 2 tbsp unsalted butter (for finishing)

• Salt & pepper, to taste

🍄 Truffle Add-Ins

• 1–2 tsp truffle oil (adjust to taste)

• 2 tbsp black truffle paste or finely chopped black truffles

• Optional: ½ cup finely chopped mushrooms (like cremini or portobello) for depth

👩‍🍳 Step-by-Step Directions

🔹 1. Warm the Broth

1. Pour broth into a small saucepan and keep it warm over low heat — you’ll add it one ladle at a time later.

🔹 2. Sauté the Base

1. In a large skillet or wide saucepan, heat olive oil or butter over medium heat.

2. Add shallot (or onion) and garlic, sauté 2–3 minutes until soft and fragrant (not browned).

3. If using chopped mushrooms, add them now and cook until lightly browned.

🔹 3. Toast the Rice

1. Add Arborio rice to the pan. Stir for about 1–2 minutes until each grain looks slightly translucent around the edges.

2. This step helps the rice absorb flavor without turning mushy later.

🔹 4. Deglaze with Wine

1. Pour in the white wine, stirring constantly until it’s almost fully absorbed — this adds acidity and depth.

🔹 5. Slowly Add the Broth

1. Add 1 ladle of warm broth to the rice and stir gently until absorbed.

2. Repeat, adding one ladle at a time and stirring frequently.

3. Continue for 20–25 minutes, until the rice is creamy and tender but still slightly al dente.

4. Taste occasionally — the texture should be rich and silky, not soupy or dry.

🔹 6. Add the Truffle Magic

1. Once the rice is just about done, stir in the truffle paste (or chopped truffles).

2. Add 2 tbsp butter and ½ cup Parmesan cheese.

3. Drizzle with truffle oil, then season with salt and pepper to taste.

🔹 7. Serve

• Spoon risotto into bowls while hot and creamy.

• Garnish with extra Parmesan and a light drizzle of truffle oil.

• Serve immediately — risotto waits for no one!

🛒 Shopping List

Pantry

• Arborio rice

• Olive oil or butter

• Garlic

• Chicken or vegetable broth

• White wine

• Truffle oil

Produce

• Shallot or red onion

• Optional: mushrooms

Dairy

• Butter

• Parmesan cheese

Specialty

• Black truffle paste or chopped truffles

⭐ Pro Tip: If you want restaurant-level texture, stir with a silicone spatula and use warm broth — never cold — to keep that creamy emulsion consistent.