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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 mins
Cook Time 25 mins
Total Time 35 mins
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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