If you're lucky enough to get a black truffle, make sure you give this Truffle Risotto recipe a try! The flavor is simply intoxicating. With my easy-to-follow instructional video, you'll be enjoying this delicacy in no time. Luxurious truffle risotto is one of my favorite dishes. Let's dive right in to learn how to get that perfect truffle flavor!
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Table of Contents
7 Reasons To Love This Recipe
Looking for a dish that's sure to impress? Here are seven reasons this truffle risotto recipe is a must-try:
- Luxury on a plate. Wow.
- Rich, indulgent flavors that everyone will love.
- Easy to follow instructions to make it perfectly.
- The smell in the house is incredible… earthy and decadent.
- A great way to use your truffles!
- Impress a date, guest, or your family with this amazing meal.
- The perfect meal to make on a cold evening.
Is Truffle Risotto Low-Carb?
No, truffle risotto is not low-carb. Each serving of this recipe has 90 g net carbs. Actually, I made this recipe when my blog was based on gluten-free recipes only. Plus, there is no low-carb alternative for risotto as it is impossible to make it with other ingredients.
Black Truffle Risotto: a Delightful Dish
We're incredibly fortunate to be good friends with an organic truffle farmer in France. Prior to moving to France, I never really had the opportunity to enjoy the subtle nuances of truffles. I have to say that it has been an incredible experience learning how to cook both summer and winter truffles.
I learned how to make this awesome risotto dish from Giusepinna, who is a true Venetian master chef, at her cooking school Venise en Provence. The beauty of this dish is the simplicity. Don't add too much... just let the truffle stand out as the star.
Since working with Giuseppina, we have enjoyed this recipe five or six times with family and friends. It comes out perfect, every time. I hope you enjoy it as much as we do.
Truffle Risotto Ingredient List
Here is the list of ingredients you'll need to make black truffle risotto recipe:
- 6 cups chicken stock, unsalted
- 2 cups Arborio risotto rice
- 2 tablespoons butter
- 1 tablespoon Parmesan cheese, grated
- 1 black truffle
- 2 teaspoons kosher salt
Ingredient Substitutions
Looking to make some swaps? Here are a few simple ingredient substitutions for your creamy truffle risotto:
- Chicken stock: Use beef stock, vegetable stock, or bone broth. In a pinch, water mixed with a bouillon cube will work. Avoid using plain water, as the rice will be bland.
- Arborio rice: Use Carnaroli rice or any other short-grain risotto rice.
- Parmesan cheese: Use pecorino Romano or Asiago. We need the salt content.
- Butter: Use ghee for a nuttier flavor. Avoid margarine or clarified butter as they lack enough flavor due to the absence of milk fats.
- Black truffle: I recommend only using a fresh truffle for this dish. Truffle oil is often perfumed to a cloying level, and truffle salt is frequently depleted of flavor. But if you find a white truffle, you can certainly use that to make white truffle risotto!
Additional Ingredients
Want to take your black truffle risotto to the next level? Try these delicious additions:
- Fresh herbs: Garnish with some fresh parsley or chives.
- Spices: Add some ground white pepper over the top. It has a less complex flavor compared to black pepper, with just a subtle heat. Perfectly balanced.
- Oils: If I were to add an oil to this dish, it certainly would never be truffle oil. Instead, I would add a pecan or walnut “finishing” oil, keeping in mind that a little goes a long way.
Note: These are optional ingredients and are not included in the main recipe.
Cooking Tools Required
Here is the list of ingredients you'll need to make black truffle risotto:
- Large pot
- Large pan
- Wooden spoon or spatula
- Microplane grater
- Knife
- Ladle
How to Make Truffle Risotto: Complete Cooking Guide
Cooking Method
- Toasting
- Simmering
- Grating
Preparation Steps
- Gather all the tools and ingredients for making truffle risotto.
- Grate parmesan cheese.
Cooking Instructions
- Heat the stock in a separate pot. It must be hot when added to the risotto.
- Heat a large pan and add the rice. Toast the rice for 2-3 minutes.
- Add the stock in ½ cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to dry; stir frequently to prevent sticking.
- Add in the salt after 15 minutes of cooking.
- Cook, stirring constantly, until the rice is al dente, approximately 20-25 minutes. Remove from the heat when cooked.
- Add the butter and parmesan. Taste and adjust the seasoning.
- Using a microplane grater, grate some of your truffle into the risotto. Mix well.
- Ladle the risotto into bowls and top with thin slices of truffle. Serve immediately.
💡 My Pro Tips
Always prepare extra stock when making risotto. While the recipe calls for six cups, the actual amount needed can vary. I usually have eight cups ready and typically use a little over six. If you run low on stock before the risotto is fully cooked, add more stock or water to the pot and warm it up. Remember, adding warm liquid to the risotto is crucial for achieving the right texture.
Timing is everything with risotto. Once cooked, it can quickly go from creamy to gummy if left sitting. This dish is best made fresh and served immediately. I always wait until all my guests have arrived and are enjoying a glass of wine before starting the cooking process to ensure it's served at its peak.
For the truffle, use a truffle shaver to get perfectly thin truffle slices. This special tool for truffles not only maximizes the amount of truffles you get from each piece but also ensures even slices, unlike a knife or mandolin.
⏲️ Time-Saving Tips
- Start heating the stock earlier than expected. It often takes longer than anticipated, which can disrupt your timing.
- Keep stirring. Constant stirring helps the risotto cook faster by exposing more surface area of the rice to the liquid.
- Prep your ingredients before starting the risotto. It's challenging to grate and stir simultaneously, so have everything ready to go before you begin.
What to Serve with Truffle Risotto?
Wondering what to serve alongside your truffle risotto? Here are some delicious options:
- Wine: Looking to pair your truffle risotto with wine? Be careful not to overpower the truffle flavor. It should be the star of the show. The best pairing is a Brut Champagne with a light, biscuity flavor. If no champagne is available, try a light red, such as a Pinot Noir or a white wine.
- Food: Truffle risotto pairs well with grilled meats and vegetables. For a completely fantastic dining experience, pair it with a Sous Vide Porterhouse Steak or Perfect Pan Seared Pork Chops. The smoky flavor from the grill compliments the earthiness of the truffle very well.
Storage and Reheating Instructions
Storage
Store the leftover risotto with black truffle in an airtight container in the fridge for up to two days to preserve the flavors. After three days, the truffle flavor diminishes significantly.
Reheating
For best results, reheat the risotto in a non-stick pan. Heat gently and add water in ½ cup increments until creamy. It may have a slightly grainier texture, which is normal. Avoid microwaving to maintain the truffle's delicate flavor.
Note: This recipe is not suitable for freezing.
Recipe Conclusion
To maximize the "truffle effect," I suggest storing your truffles with eggs, rice, or even ground cornmeal. The truffle scent will infuse these ingredients and make them taste absolutely fantastic!
Additionally, after you have sliced or grated your truffles, save the little bits and add them to compound butter or toss them directly into the dish you are making. Leave no truffle behind!!
More Truffle Recipes?
Check out the following recipes related to truffles:
FAQs
Black truffle risotto is a normal risotto with the addition of both grated and shaved black truffles. The grated truffles are mixed into the risotto, while the shaved truffles are added as a garnish prior to serving. Less parmesan is used than in a standard risotto to allow the delicious truffle flavor to be more pronounced.
The black truffle flavor is deep and earthy—a bit woody with a dank mushroom overtone. Summer truffle risotto has a lighter, mushroom-like flavor. Classic winter truffle risotto has a complex flavor with an umami (an almost nutty, meaty flavor) to it. If you are using REAL truffle oil (tuber melanosproum on the label), it will have a light olive oil fruit flavor with mushroom characteristics.
5-Ingredient Truffle Risotto Recipe
Ingredients
- 6 cups chicken stock unsalted
- 2 cups Arborio risotto rice
- 2 tablespoons butter
- 1 tablespoon Parmesan cheese grated
- 1 black truffle
- 2 teaspoons kosher salt
Instructions
Preparation Steps
- Gather all the tools and ingredients for making truffle risotto.
- Grate parmesan cheese.
Cooking Instructions
- Heat the stock in a separate pot. It must be hot when added to the risotto.
- Heat a large pan and add the rice. Toast the rice for 2-3 minutes.
- Add the stock in ½ cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to dry; stir frequently to prevent sticking.
- Add in the salt after 15 minutes of cooking.
- Cook, stirring constantly, until the rice is al dente, approximately 20-25 minutes. Remove from the heat when cooked.
- Add the butter and parmesan. Taste and adjust the seasoning.
- Using a microplane grater, grate some of your truffle into the risotto. Mix well.
- Ladle the risotto into bowls and top with thin slices of truffle. Serve immediately.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Delicious!