Recipe for Black Truffle Risotto Provence’s Black Diamond
Gary and Jane Langton · Main Course · Provencal Recipes · Taste · VegetarianTruffle Risotto Recipe a January treat
The atmosphere in Uzes market last Sunday morning was wonderful, further heightened by the intense smell of fresh truffles. It was cold and overcast but, in Place aux Herbes, it was packed with people tasting truffle dishes, buying truffles and drinking vin chaud. I couldn’t resist – I bought two lovely fragrant black truffles, one to take up to the mountains when we go skiing and the other to experiment with in my kitchen at Mas d’Augustine.
Truffle Risotto
Creamy and rich Risotto with crème fraiche, mushrooms and parmesan and delightfully garnished with decadent truffles. If you haven't tried truffles before then this is the dish for you.
Ingredients
- 1 small black truffle
- 1 large shallot finely chopped
- 125 ml crème fraîche
- 500 ml chicken stock
- 200 g Arborio rice
- 150 ml dry white wine
- 100 g White mushrooms finely chopped
- 2 mushrooms sliced
- 2 tbsp Parmesan cheese grated
- olive oil
- 1 tbsp butter
- Ground Pepper
- sea salt
- 2 mushrooms sliced
- 2 tbsp Parmesan cheese grated
- olive oil
- 1 tbsp butter
- Ground Pepper
- sea salt
Instructions
- Gently sweat the chopped shallot in a pan with the butter until translucent, but not coloured.
- Add the rice and cook for a few moments until coated with butter and shiny.
- Add the dry white wine and cook until fully absorbed.
- Meanwhile heat the chicken stock in a pan and, when the wine is completely absorbed into the rice, start adding the hot chicken stock a little at a time and reduce the heat to a low simmer.
- Continue adding the stock, stirring occasionally, until all the stock has been absorbed.
- The finished risotto should be rich and creamy, but the grains of rice should still have a slight bite.
- While the risotto is cooking, sauté the 100g of chopped white mushrooms in butter until soft and cooked through.
- Add salt and pepper to taste.
- Remove from the heat and set aside.
- When slightly cooled add the crème fraiche.
- Sauté the sliced mushrooms until slightly crispy and set aside as your garnish.
- To finish the risotto stir in the crème fraiche and mushroom mixture, the grated parmesan and add salt and pepper to taste.
- Add 1 tbls of finely grated truffle to the risotto and mix in gently, then taste and add more if you prefer a stronger flavour.
- Using a sharp knife (or truffle knife if you have one) cut thin wafers of truffle for decoration.
Notes
Serve the risotto on warm plates and then top off each serving with the truffle wafers and sliced mushrooms. I also gentle sauté a few scallops for extra flavour and place these on the top.
Tried this recipe?Let us know how it was!
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Impress Your Friends Quail in Puff Pastry
March 1, 2017
This recipe is inspired by the movie Babette's Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.…
Black Truffle Risotto a Recipe for Good Friends
March 8, 2019
This 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.…
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Chez Bruno of Lorgues
September 7, 2015
Contributor blog post by Liz Gabay: The restaurant Bruno, familiarly known as Chez Bruno, is a Michelin starred restaurant, specialising in truffles, in the centre of Var department, just outside the old market town of Lorgues. I first went to Bruno’s …Continue reading here Via:: Elizabeth Gabay …
No Comment