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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

Ingredients
  

  • 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”

Instructions
 

  • 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

Notes

*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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