Creamy Black Truffle Risotto
Get the most out of your truffles with this decadent and creamy black truffle risotto recipe.
Servings: 4 servings
Calories: 225kcal
Ingredients
- 2 Cups Arborio Rice
- 6 Cups Chicken Stock Unsalted
- 2 teaspoon Kosher Salt
- 1 tablespoon Parmesan Cheese Grated
- 2 tablespoon Butter
- 1 Black Truffle
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 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.
Notes
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 ½ cup increments until it is creamy and delicious again.
Nutrition
Calories: 225kcal