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Black Truffle Risotto a Recipe for Good Friends

This recipe for Black Truffle Risotto is decidedly a bit decadent, but don’t worry your dinner guests won’t complain. It can be served as a starter course, a side dish with a slow roasted or grilled meat or as a main course with a green salad. For a vegetarian version, use vegetable stock instead of chicken.

Black Truffle Risotto Recipe

Risotto with Black Truffles

Risotto is a terrific dinner party dish, easy to prepare in front of your guests while they drink a cocktail.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine French
Servings 6 people


  • 1 large black truffle
  • 1 large Sweet onion finely chopped
  • 2-3 tbsp olive oil
  • 2 tbsp Butter
  • 350 g (12 oz) Arborio or Risotto Rice
  • 1 small glass Noilly Prat Dry or Vermouth
  • 1.6 litre (4 cups) Hot Chicken Stock *see note
  • Salt and freshly ground pepper
  • 2 tbsp Butter
  • 50 g (2 oz) Parmesan cheese freshly grated or “shaved”


  • Gently clean the truffle with a soft brush, then a day or two beforehand put it in a bowl with the dry rice and cover tightly for the rice to take on the perfume.
    Black Truffles Truffle Butter
  • Carefully sweat the finely chopped onion in oil and butter for 5 minutes until transparent.
  • Stir in the rice and stir until the grains are glistening.
  • Now add the glass of Noilly Prat (or Vermouth) and stir until the rice has absorbed the liquid.
  • Now add a generous ladle of hot stock, and stir with a wooden spoon until it too has been absorbed.
  • Add a second ladle and stir again gently until absorbed.
  • Repeat until the stock has been used and the rice is creamy but not dry (about 20 minutes).
  • Remove from the heat, stir in the butter and season with salt and pepper. Pile into individual deep plates and top with Parmesan and truffle slivers.
    Black Truffle Risotto Recipe


*Use good quality vegetable stock for a vegetarian version.
Optional: add some fresh peas as shown in the photo.
Keyword Black Truffles, Risotto
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Petra Carter

Petra Carter

Petra Carter is the smiling face behind the cooking school Le Pistou. The cookery school is centrally located in Uzès, right next to the tourist office and steps away from the main boulevard. The one-time garage was wholly transformed into a bright, lofted space equipped explicitly for cooking classes.

This lady - previously the food-editor of Irish Tatler - has developed several options for classes at le Pistou Cookery School. There are workshops and multi-day classes where students dive into the magic of cooking with flavours of the South of France.

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