Black Truffle Risotto – Risotto à la truffe tuber brumale

France produces approximately half of the world’s black truffles, primarily from Provence. Because they are difficult to farm, truffle hunters and their hounds forage for them in nature among the roots of trees like oak, hazel, and chestnut. Traditionally, pigs with their keen sense of smell were used to find these delicacies, though today hounds are preferred, as pigs tend to eat the truffles they find.

Once these fragrant fungi reach your kitchen, they can transform simple meals into a gourmet experience. In this risotto à la truffe tuber brumale recipe, finely grated truffles are enhanced with a splash of white wine and a rich stock, creating a dish that captures the essence of Provence with every bite.

Learn more about Black Truffle Season and Truffle Markets.

Black truffle season in Provence runs from mid-November to mid-March. While peak demand occurs during the December holiday season, the best quality truffles are often available in January and February. So, now is the time to try this recipe.

Black Truffle Risotto - Risotto à la Truffe Tuber Brumale

Dominque Martino, Truffe Noire de Haute-Provence

This luxurious risotto combines shallots, white wine, and finely grated truffles with slowly absorbed stock, resulting in a rich and aromatic dish.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Lunch Dish, Side Dish

Cuisine French, Provencal

Servings 6 people

Equipment

• saucepan with lid (3-quart)
• chefs knife (8-inch)
• cutting board set, bamboo
• box grater
• silicone mixing spoon (set of 2)
• ramekins (8 oz) optional

Ingredients

  

1x2x3x

• 300 g risotto rice
• 100 mL dry white wine
• 4 cups chicken stock heated
• 3 shallots chopped
• 100 g black truffles

Instructions

 

• In a heavy-bottomed saucepan, combine the chopped shallots, finely grated truffles, white wine and reduce until syrupy.
• Add the rice and let it become slightly translucent, then add a little of the heated stock. Cook, watching and stirring frequently. Add the hot stock a bit at a time until it is absorbed.
• Serve in warm ramekins or on warm plates.

Notes

Use vegetable stock for a meat-free option. You may need more or less stock depending on the brand of risotto.

Keyword Black Truffles, Rice, Risotto

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Chicken with Truffles and Mushrooms

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Mushroom Tart with White Truffle Salt

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Why Are Black Truffles So Expensive?

Like any other commodity market, pricing for black truffles varies with supply and quality. But this is no ordinary trade. The prized black truffles mature in the coldest, darkest months of the year (November-March), and regardless of the weather, truffle hunters and their dogs venture out into the fields, dedicated to uncovering these precious gems. Their work encompasses a range of tasks, including marketing, sales, packaging, planning, pruning, and a vigilant guard against predators of both the animal and human varieties.

Good quality truffles can command wholesale prices between 400 and 1000 €/kilogram, and retail buyers should expect to pay two or three times that number. With the prospect of such high returns, it’s no wonder truffle hunters guard their supply locations as a closely held secret, adding an element of mystery to the truffle trade. Find out more about black truffles here.

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Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).