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.
Risotto with Black Truffles
- 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.
- 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.