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. Black truffle risotto is one of my favorite dishes.
This Black Truffle Risotto recipe is: Gluten Free, Vegetarian and loaded with delicious truffle flavor.
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.
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What is black truffle risotto?
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. To allow the truffle’s flavor to be more pronounced, less parmesan is used than in a standard risotto.
What does truffle risotto taste like?
Truffle risotto tastes unlike any other risotto. It has a deep, earthy flavor with a distinctive aroma… smelling a bit woody with a dank mushroom overtone. The overall tasting experience will depend completely on the quality of the truffle.
Summer truffle risotto will have a lighter, mushroom-like flavor. Winter truffle risotto will be very complex 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.
How do you make truffle risotto?
To make truffle risotto, follow these simple steps:
- Heat stock on the stove. Adding cold stock to the risotto will result in a grainy risotto that takes forever to cook.
- Add arborio rice to a hot pan. Allow the rice to toast a bit in the pan before adding the stock.
- Add stock in 1/2 cup increments. Doing so allows the starches to form, creating a “creamy” risotto.
- Stir and cook for approximately 20 minutes. Some rice will take more time, some will take less. Add salt after 15 minutes to taste.
- Add in parmesan. Grate a touch of parmesan to not overpower the truffle. Add butter if you would like for additional richness.
- Grate black truffle. Add in as much truffle as you feel comfortable. Grating the truffle allows the flavor to permeate the risotto.
- Serve immediately. Letting the risotto sit will make it gummy as the rice continues to absorb moisture.
- Garnish with freshly shaved truffles. Save some of your truffle to shave on top for a wonderful presentation and a decadent side dish.
What goes with truffle risotto?
Wine: Looking to pair your truffle risotto with wine? Be careful to not overpower the truffle flavor. It should be the star of the show. The best pairing is going to be a Brut Champagne with a light, biscuity flavor. If no champagne is available, try a light red such as a Pinot Noir.
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 smokey flavor from the grill compliments the earthiness of the truffle very well.
Looking for other great dinner ideas?
Check out my recipes that will pair fantastically with this delightful risotto:
Final thoughts on the Truffle Risotto Recipe:
Here’s the scoop… If you have a truffle or two hanging around, you need to use them. Truffles have a VERY limited shelf life of less than 10 days from when they are removed from the ground.
To maximize the “truffle effect,” my suggestion is to store your truffles with eggs, rice or even ground cornmeal. The truffle scent will infuse with 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 bits behind!!
Get the most out of your truffles with this decadent and creamy black truffle risotto recipe.
- 2 Cups Arborio Rice
- 6 Cups Chicken Stock Unsalted
- 2 TSP Kosher Salt
- 1 TBSP Parmesan Cheese Grated
- 2 TBSP Butter
- 1 Black Truffle
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 1/2 cup intervals. You will add stock more quickly in the first 10 minutes. Do not allow the pan to run dry and stir frequently to prevent sticking.
Add in the salt after 15 minutes of cooking.
Cook, stirring constantly, until the rice is cooked al dente. Approximately 20-25 minutes. Remove from the heat when cooked.
Add in the butter and parmesan. Taste and adjust the seasoning.
Using a microplane grater, grate some of your truffle into the risotto. Mix well.
Top with thin slices of truffle. Serve immediately.
You may use beef or vegetable stock if you would like. Just make sure that there is no sodium!
Your rice may need more than the six cups of stock, or less. It all depends on the rice and how you like it cooked. I prepared eight cups of stock and used just over six.
If you let your risotto sit, it will turn from creamy to gummy in a heartbeat. Make sure that you serve it quickly after cooking.
Looking to reheat your truffle risotto? Easy. Use a non-stick pan and heat the risotto first. Once it is hot, add in water in 1/2 cup increments until it is creamy and delicious again.